Ingredients

• 8 dried shiitake mushrooms
• 1 tsp. cornstarch
• 2 tsp. dry sherry
• 2 tsp. water
• Salt and pepper
• 1 1/2 lb. ground chicken breast
• 5 T. oil
• 1 tsp. fresh minced ginger
• 2 cloves garlic, minced
• 2 green onions, minced
• 2 small dried chiles (optional)
• 1 (8 oz.) can bamboo shoots, minced
• 1 (8 oz.) can water chestnuts, minced
• 1 pkg. cellophane Chinese rice noodles, prepared according to package
• 1 T. Hoisin sauce
• 1 T. soy sauce
• 1 T. dry sherry
• 2 T. oyster sauce
• 2 T. water
• 1 tsp. sesame oil
• 1 tsp. sugar
• 2 tsp. cornstarch
• Iceberg, bibb or romaine lettuce

Directions

1. Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.

2. Mix all ingredients for cooking sauce in bowl, and set aside.

3. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

4. Add 2 tablespoons oil to pan. Add ginger, garlic, chiles (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.

5. 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.

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