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Soothing Chicken Lettuce Wrap




Source of Recipe


PF Chang's


Recipe Introduction


Very tasty!


List of Ingredients




8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
Salt and pepper
1½ lbs boneless, skinless chicken
5 tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies (optional)
1 8-oz can bamboo shoots, minced
1 8-oz can water chestnuts, minced
1 pkg cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:
1 tbs hoisin sauce
1 tbs soy sauce
1 tbs dry sherry
2 tbs oyster sauce
2 tbs water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch
Lettuce "cups" leaves (Iceberg lettuce, bib or other leaf lettuce)


Recipe



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 tbs oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 tbs 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.