Minced Chicken with Lettuce

My mother-in-law served this the other day when I was visiting and I just loved it. She gave me the recipe, but I don't know where she got it from. I made it tonight. It wasn't difficult to make. Matt and I just loved it!





Ingredients:
8 medium sized shiitake mushrooms
1 teaspoon cornstarch
4 teaspoons chicken broth
1 teaspoon shoyu
1/2 teaspoon salt
dash of pepper
1 1/2 punds chicken breast, skinned, boned, and minced (or ground chicken)
5 T salad oil
Cooking sauce (see recipe below)
1 teaspon minced fresh ginger
2 cloves garlic, minced
2 green onions (white part only), minced
1 can (about 8 oz.) bamboo shoots, minced
Hoisin sauce
about 30 iceberg lettuce leaves, washed, drained and chilled

Cooking Sauce:
In a bowl, combine 1 teaspoon shoyu, 1 teaspoon dry sherry, 2 Tablespoons oyster sauce, 2 Tablespoons water, 1 teaspoon sesame oil, 1/2 teaspoon sugar and 2 teaspoons cornstarch. Set aside.

Preparing Meat Mixture:
1. Cover mushroom with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushroom dry, mince, and set aside.

2. In a bowl, combine cornstarch, chicken broth, shoyu, salt and pepper. Add chicken and stir to coat, then stir in 1 teaspoon of the oil and let stand for 15 minutes to marinate.

3. Prepare cooking sauce and set aside.

4. Heat a wok or wide frying pan over high heat. When pan is hot, add 3 T of the oil. When oil is hot, add chicken and stir-fry until chicken is opaque (about 3 minutes). Set aside.

5. Add the remaining oil to the pan. When oil begins to heat, add ginger, garlic, and onion and stir once.

6. Add mushrooms, bamboo shoots, and water chestnuts and stir fry for 2 minutes.

7. Return chicken to pan.

8. Stir cooking sauce, add to pan, and cook stirring until sauce bubbles and thickens.

9. To eat, spread a little hoisin sauce on a lettuce leaf, spoon in some chicken, then wrap up in lettuce.

Makes 4-6 servings.