Categories: Chinese, appetizer, not tried, poultry
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
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Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.
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Mix all ingredients for cooking sauce in bowl, and set aside.
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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.
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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.
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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.