This year, the start of the Chinese New Year coincides with Valentine’s Day. For a prosperous Year of the Tiger, make these simple lettuce wraps, which are considered lucky because Cantonese name of the dish sounds similar to “life, prosperity, wrapped together.”

This recipe has been adapted from master Chinese chef Martin Yan, who will be teaching two cooking classes at Central Market Monday.  A limited number of seats are still available at: http://bit.ly/2Faj78.

Sany Choy Bao (Chicken Wraps)

Serves 4 as part of multi-course meal.

Marinade:
1 teaspoon cornstarch
1 teaspoon soy sauce

Wrap filling:
1/2 pound boneless, skinless chicken breasts or thighs, minced
1 tablespoon vegetable oil
1/3 cup finely diced onion
1 Chinese sausage (about 2 ounces), cut into 1/4-inch dice
2 tablespoons minced shallots
2 tablespoons minced garlic
1 teaspoon sugar
1/4 teaspoon salt
1 egg, lightly beaten
1/4 cup chopped Chinese yellow chives, Chinese green chives, or regular chives
1 tablespoon chopped cilantro
1 tablespoon chopped red pickled ginger or regular pickled ginger

Assembly:
Hoisin sauce
4 iceberg lettuce cups

Stir the cournstarch and soy sauce together in a medium bowl until the cornstarch is dissolved.  Stir in the minced chicken and mix well.  Let stand for 10 minutes.

Heat a wok over high heat until hot.  Add the oil and swirl to coat the sides.  Add the onion, Chinese sausage, shallots, and garlic and cook, stirring, until fragrant, about 30 seconds.  Add the marinated chicken and stir-fry until the chicken is no longer pink, but still moist, 2 to 3 minutes.

Add the sugar and salt, then drizzle the egg over the chicken and cook, stirring, until the egg and chicken are cooked through, 2 to 3 minutes.

Stir in the chives, cilantro, and pickled ginger.  Scoop onto a serving plate.

To assemble, spread some hoisin onto a lettuce cup, then spoon in some of the chicken.  Roll the lettuce around the chicken and eat out of hand.

Makes 4 servings.

From “Martin Yan’s Chinatown Cooking” by Martin Yan