8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1−1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles,
prepared according to package
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce “cups”
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 tsp. oil and let sit 15 minutes to marinate. Heat wok
or large skillet over medium high heat. Add 3 TBSP oil, then add
chicken and stir fry for about 3−4 minutes. Set aside.
Add 2 TBSP oil to pan. Add ginger, garlic, chilies (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.