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16 Boston, Bibb or butter lettuce leaves, rinsed and dried
1. In a large non-stick skillet over medium heat, begin cooking the ground chicken. Add the onion, garlic, soy sauce, duck sauce, ginger, and chili pepper sauce. Stir and cook until the meat is finely crumbled and cooked through.
2. Add water chestnuts and green onions. Add the sesame oil. Stir and cook just until the scallions begin to wilt, about 2 minutes. Remove the skillet from the heat.
3. Arrange the lettuce leaves around the outer edge of a large serving platter. Pour the meat mixture into the middle of the serving platter. To serve, allow each person to spoon some of the meat mixture (about 1/4 cup) into the middle of each lettuce leaf and wrap the leaf around the meat, taco style.
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Do you love that corn on the cob they sell at the azalea festival street fair? Do you find yourself missing it?
Turns out, you can make it yourself with ingredients you probably already have.
Street Corn - Mexican Sstyle
4 ears fresh corn on the cob, shucked
1. In a large pot place the corn and cover with water. Bring to a boil over high heat. Cook for 5 minutes, remove from heat, drain and set aside.