1 1/2 lbs. boneless skinless chicken , minced
8 dried shiitake mushrooms
1 pkg cellophane Chinese rice noodles, fried in oil for a minute or two (until they puff up)
1 tsp. cornstarch
2 tsp. dry sherry
2 tsp. water
salt
pepper
5 tbsp. oil
1 tsp. fresh ginger, minced
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, optional
8 oz. bamboo shoots, or 1 can, minced
8 oz. water chestnuts, or 1 can, minced
Iceberg lettuce “C” leaves, OR Bibb lettuce leaves or other leaf lettuce
Cooking Sauce:
1 tbsp. Hoisin sauce
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tbsp. oyster sauce
2 tbsp. water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
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, chilis (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.
Sugar: 5g
:
Calcium: 20mg
Calories: 458kcal
Carbohydrates: 19g
Cholesterol: 109mg
Fat: 25g
Fiber: 3g
Iron: 1mg
Potassium: 789mg
Protein: 39g
Saturated Fat: 3g
Sodium: 677mg
Vitamin A: 177IU
Vitamin C: 5mg
