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8 dried shiitake mushrooms
1 tspn cornstarch
2 tspn dry sherry
2 tspn soy sauce
2 tspn water
salt and pepper
1½ lbs boneless, skinless chicken
5 tbsp vegetable oil
1 tspn fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies (optional)
1 x 8 oz can bamboo shoots, minced
1 x 8 oz can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
cooking sauce:
1 tbsp Hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tspn sesame oil
1 tspn sugar
2 tspn cornstarch
Iceberg lettuce leaves, or any preferred lettuce
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, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 tspn 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, 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.
1 tspn cornstarch
2 tspn dry sherry
2 tspn soy sauce
2 tspn water
salt and pepper
1½ lbs boneless, skinless chicken
5 tbsp vegetable oil
1 tspn fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies (optional)
1 x 8 oz can bamboo shoots, minced
1 x 8 oz can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
cooking sauce:
1 tbsp Hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tspn sesame oil
1 tspn sugar
2 tspn cornstarch
Iceberg lettuce leaves, or any preferred lettuce
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, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 tspn 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, 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.
