Here comes a two thumbs up recipe. I didn’t quite know what to expect for this dish, because I just found the recipe in a book I bought about a month ago. What is more, I didn’t have the right amount of ingredients as it said, so I had to change a lot. Lucky I have a good imagination. I guessed what I could add more of by looking at its colour. 
When I had the first bite of the chicken wrapped with iceberg lettuce, it was a full of surprise. It was really delicious. Of course, the fact that we were so hungry helped us appreciate the food more, so anything could have been a two thumbs up food to us, yet there was something special about it.
It tasted slightly salty yet the occasional walnuts added a savory taste and crunchy texture. I added too much chicken breast compared to the other ingredients, so the rare shrimp was a nice surprise too. (By now you know how much I love shrimps, prawns, and that kind of food, right?) Michael complained a bit about the iceberg lettuce, because it was too hard to fold compared to other kinds of lettuce, but he admitted that it gave a nice crispy and fresh texture.
Ingredients for 3 people
(Prep time – 20 minutes, Cooking time – 10 minutes)
- Chicken breast – 800g
- Shelled shrimps – 100g
- 2 green chilies (supposedly not spicy)
- 2 red chilies
- 1/2 a medium size onion
- Iceberg lettuce
- Shelled walnuts – 2 tbsp
- Some olive oil
Sauce (mix these well in a bowl)
- Soy sauce – 3 tbsp
- Refined rice wine – 4 tbsp
- Oyster sauce – 1 tbsp
- Grated apple – 5 tbsp (one medium apple gives about 6 tbsp)
- Minced garlic – 1½ tbsp
- Ginger powder – 1 tsp
- Potato starch powder – 1 tbsp
Prep
- Cut the onion into small cubes.
- Take the seed out from the green and red chilies, thin slice them diagonally.
- Rinse the chicken and shrimps in cold water, cut the chicken into small to medium cubes.
- Separate the iceberg lettuce, rinse the leaves in cold water, and cut them into a size easy to use as a wrap.
- Put the chicken and shrimps in a bowl, add the sauce and marinade it for 15 minutes.
Cooking
- Pre heat the wok, and add some oil.
- Add the marinade meat and stir it well until 90% of it cooks.
- Add the chilies, onion and walnuts stir them well.
- When it is cooked, serve a spoonful of the meat and vegetables on a lettuce leaf.
- Wrap it and dig in. (it is hard to fold if you put in too much meat.)
- Enjoy the surprise.
It is a really easy to prepare and to cook meal. I hope you enjoy it as much as I did.
That looks delicious – perfect as a party snack!
I totally agree! Perfect for a party!
Just wanna say I tried this today and it’s really delicious
Great to hear!
Hi there, i found your blog while searching for bibimbap recipe. i’m very amazed with your culinary skills. ur instruction is easy to follow and it’s even easier when u show the pics. i love it that you have the pics of the sauces you used and also related recipes where i can use the sauces. cos i’m not a korean but i love korean food (due to watching too many re-runs of da jeung guem.. LOL). it’s great to know i can use the gochujang (hope i got the spelling rite) in many different ways cos i was hesitating on purchasing the sauce for bibimbap only. keep up the good work at updating this blog. i’m eagar to learn more authentic korean recipes from u!
btw, do u have an easy to follow recipe for making kimchi?
Thanks Favbabe,
I am planning on making Kimchi soon. So far I only made Kimchi with a radish. But stay tuned! It will definitely be on this blog.
In case, you want to know my radish Kimchi, here is the recipe.
http://mykoreankitchen.com/2006/12/12/thinly-sliced-radish-kimchi-mu-saengchae-in-korean/
Hi BuddingCook,
Thank you. I adapted the recipe from a Korean cookbook and the author said that it is a fancy meal at some Chinese restaurant, though I had no idea what it was supposed to taste like. Having a food blog is great. I hardly go out for meals anymore.
i’ve had something similar before. it was lettuce w/ ground pork i think in the middle. this looks nice. oh i read your “about me”. and i totally feel the same way. keeping a blog helps me want to cook and it helps me try new ideas. so it’s neat.
I guess the angle of the pictures just matches the height comfortable for me when I use the tripod.
I’m glad you all like the presentation of the meal. I want to keep improving that too.
Such delicate presentation. You must have delicate and gentle fingers
There is a similar recipe from Martin Yan’s cookbook!
yeah…. your description of this dish is really good!
these sound and look delicious!
Okay, that looks really good! I love your pictures…you capture all your dishes at just the right angle.