8 dried shitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons water
salt and pepper
1 1/2 pounds boneless, skinless
chicken, minced
5 tablespoons oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis (optional)
1 can bamboo shoots (8 oz.) minced
1 can water chestnuts (8 oz.) minced
1 package cellophane Chinese rice noodles – fried in oil for a minute or two
Cooking Sauce:
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
Iceberg lettuce “cups” leaves OR Bibb lettuce leaves or other leaf lettuce
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, chilis (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.
Servings: 4