Chicken Lettuce Wrap
Instructions:
- 8 dried shiitake mushrooms
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons water
- Salt and pepper
- 1 1/2 pound boneless, skinless chicken
- 5 teaspoons oil
- 1 teaspoon fresh minced ginger
- 2 cloves garlic, minced
- 2 green onions, minced
- 2 small dried chiles (optional)
- 8 ounces bamboo shoots, minced
- 8 ounces water chestnuts, minced
- 1 package cellophane Chinese rice noodles, prepared according to package
- Cooking Sauce
- 1 teaspoon Hoisin sauce
- 1 teaspoon soy sauce
- 1 teaspoon dry sherry
- 2 teaspoons oyster sauce
- 2 teaspoons water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- Iceberg or Bibb lettuce leaves
- Cover mushrooms with boiling water, let stand 30 minutes then drain.
- Cut and discard woody stems. Mince mushrooms. Set aside.
- Mix all ingredients for cooking sauce in bowl, and set aside.
- In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper and chicken. Stir to coat chicken thoroughly.
- Stir in 1 teaspoon oil and let sit 15 minutes to marinate.
- Heat wok or large skillet over medium high heat.
- Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
- Add 2 tablespoons oil to pan.
- Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.
- Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan.
- Add mixed cooking sauce to pan. Cook until thickened and hot.
- Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and Roll.