| | ||||
| 8 | | medium-size | | dried Oriental mushrooms | |
| 1 | teaspoon | cornstarch | |||
| 1 | teaspoon | soy sauce | |||
| 2 | teaspoons | dry sherry | Click Here! | ||
| 2 | teaspoons | water | |||
| 1/2 | teaspoon | salt | |||
| dash | white pepper | ||||
| 1-1/2 | pounds | chicken breasts, skinned, boned, & minced | |||
| 1/4 | cup | salad oil | |||
| Cooking Sauce (recipe below) | |||||
| 1 | teaspoon | minced fresh ginger | |||
| 2 | cloves | garlic, minced | |||
| 1 | 8-ounce can | sliced bamboo shoots, drained & minced | |||
| 1 | 8-ounce can | water chestnuts, drained and minced | |||
| Hoisin sauce | |||||
| 30 | iceberg lettuce leaves, chilled | ||||
 | ||
| Soak mushrooms in warm water to cover for 30 minutes, then drain. Cut off and discard
stems; squeeze caps dry, mince, and set aside. In a bowl, stir together cornstarch, soy, sherry, water, salt, and white pepper. Add chicken and stir to coat, then stir in 1-1/2 teaspoons of the oil and let marinate for 15 minutes. Meanwhile, prepare Cooking Sauce and set aside. Place a wok over high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add chicken and stir-fry until no longer pink (about 3 minutes). Remove from wok and set aside. Pour remaining 1-1/2 tablespoons oil into wok. When oil begins to heat, add ginger, garlic, and onions and stir once. Then add mushrooms, bamboo shoots, and water chestnuts and stir-fry for 2 minutes. Return chicken to wok. Stir Cooking Sauce, pour into wok, and stir until sauce boils and thickens. To eat, spread a little hoisin on a lettuce leaf, top with some of the hot chicken mixture, and fold lettuce to enclose; eat out of hand. Makes 4 to 5 servings. Cooking Sauce: Stir together 1 teaspoon soy sauce, 1 tablespoon dry sherry, 2 tablespoons each oyster sauce and water, 1 teaspoon sesame oil, 1/2 teaspoon sugar, and 2 teaspoons cornstarch. Per serving: 225 calories, 11 g total fat, 43 mg cholesterol, 601 mg sodium |
