Minced Chicken Salad in Lettuce Cups - peanut oil

Method

• Heat a medium saute pan over high heat, add the peanut oil and the minced chicken.
• Reduce heat to medium and cook, stirring occasionally, until cooked through.
• Add the ginger and cook another 30 seconds.
• Remove from heat and drain, then chill.
• Combine hoisin sauce, soy sauce, sesame oil, vinegar and sugar to make dressing.
• Set aside.
• Cut the core from the iceberg lettuce and soak in ice water for 10 minutes to help separate the leaves.
• Carefully remove the leaves from the heads of lettuce one at a time, then take each leaf and trim into a perfect circle using kitchen scissors.
• You should get about 12 nice lettuce cups out of each head, depending on the size and condition of the lettuce.
• You can save the leftovers to add to salad.
• Combine the chicken, scallions and jicama with the dressing, and place about 3 T of the mixture into each lettuce cup.
• Garnish with pomegranate seeds.
• I left the seeds off as they were impossible to find when I made these.