Minced Chicken With Lettucepoultry 8 dried mushrooms 1 teaspoon cornstarch 2 teaspoon dry sherry 2 teaspoon water 1 salt and pepper 1 1/2 lb boneless skinless chicken br 5 tablespoon oil 1 teaspoon fresh ginger; minced 2 cl garlic; minced 2 green onions; minced 2 small dried chiles; (optional) 8 oz canned bamboo shoots; minced 8 oz canned water chestnuts; minc ----cooking sauce--- 1 tablespoon soy sauce 1 tablespoon dry sherry 2 tablespoon oyster sauce 2 tablespoon water 1 teaspoon sesame oil 1 teaspoon sugar 2 teaspoon cornstarch Recipe by: arielle@bonkers.taronga.com (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. |
