Chicken Corn Pine Nut Lettuce Wrap (松子玉米炒鸡米)

First cut the chicken meat into long strips. Then stack a few strips together and cut them into small cubes about 1/4 to 1/2 inch (0.6 to 1.2 cm) thick. Put the chicken cubes in a small bowl. Add 1/4 teaspoon of kosher salt, 1 teaspoon of light soy sauce, and 1/2 teaspoon of sugar, mixing well. Slowly add the 2 tablespoons of water (1 tablespoon at a time) until all the water is absorbed by the chicken cubes. Let the chicken cubes marinate for at least 10 minutes on the counter.

While marinating the chicken, prepare the other ingredients. Use a chef's knife to remove all the kernels from the fresh sweet corn cob onto a large plate. Chop the green onions into thin slices. Rinse and dry the lettuce leaves. Set aside.

Heat a well seasoned skillet or wok under medium-high heat. When the skillet is getting hot, add 1 tablespoon of vegetable oil. Then add the chicken cubes, stirring immediately. Add the 1/4 teaspoon of dark soy sauce and keep tossing and stirring until chicken cubes are 80% cooked, about 2 minutes. Remove the chicken cubes to a bowl and set aside.

Add another tablespoon of vegetable oil to the same skillet (or another one) and set the heat to medium. When the oil is warm, add the corn kernels and pine nuts, stirring and tossing frequently for 2 minutes. Then add the mostly-cooked chicken cubes from step 3 and stir fry together with the corn kernels and pine nuts for another minute. Transfer everything out to a shallow bowl.

Scoop portions of the cooked chicken and pine nuts onto lettuce leaves. Eat directly or after wrapping a bit with the leaves. Enjoy!