Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 \N | Dried mushrooms |
| 1 teaspoon | Cornstarch |
| 2 teaspoons | Dry sherry |
| 2 teaspoons | Water |
| \N \N | Salt and pepper |
| 1½ pounds | Boneless skinless chicken br |
| 5 tablespoons | Oil |
| 1 teaspoon | Fresh ginger; minced |
| 2 \N | Cl Garlic; minced |
| 2 \N | Green onions; minced |
| 2 smalls | Dried chiles; (optional) |
| 8 ounces | Canned bamboo shoots; minced |
| 8 ounces | Canned water chestnuts; minc ---cooking 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 |
Recipe by: arielle@... (Stephanie da Silva) Cover mushrooms with boiling water, let stand for 30 minutes; drain. Cut off and discard woody stems. Mince; set aside. Combine cornstarch, sherry, water, soy, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes.
Heat wok over high heat. Add 3 tablespoons oil, add chicken and stir-fry 3 minutes. Set aside.
Add 2 tablespoons oil to pan. Add ginger, garlic, chiles and onion; stir-fry 30 seconds. Add mushrooms, bamboo shoots and water chestnuts; stir-fry 2 minutes. Return chicken to pan; stir in cooking sauce. Cook until thickened and hot.
To eat, spread a little hoisin sauce on a lettuce leaf, spoon in some chicken, then wrap up in lettuce.