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P.F. Chang's Soothing Chicken Lettuce Wraps
Ingredients
- 8 x dry shiitake mushrooms
- 1 tsp cornstarch
- 2 tsp dry sherry
- 2 tsp water
- salt & pepper
- 1 1/2 x #s boneless, skinless chicken (cut in small pcs)
- 5 Tbsp. oil
- 1 tsp fresh chopped ginger
- 2 clv garlic, chopped
- 2 x green onions, chopped
- 2 sm dry chilis, (optional)
- 8 ounce can bamboo shoots, chopped
- 8 ounce can waterchestnuts, chopped
- 1 pkt cellophane Chinese rice noodles, prep according to package
- Cooking Sauce: (2X to use for dipping)
- 1 Tbsp. Hoisin sauce 1 Tbls soy sauce 1 Tbls dry sherry
- 2 Tbsp. oyster sauce 2 Tbls water 1 teaspoon sesame oil
- 1 tsp sugar 2 teaspoon cornstarch
Directions
- Iceberg lettuce "c." leaves, bibb or possibly other leaf lettuce )
- Cover shrooms w/ boiling water, let stand 30 mins then drain. Cut & throw away woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, & set aside. In med bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, & chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil & let sit 15 mins to marinate. Heat wok or possibly large skillet over med high heat. Add in 3 Tbls oil, then add in chicken & stir fry for about 3-4 mins. Set aside. Add in 2 Tbls oil to pan. Add in ginger, garlic, chilies(if you like), & onion; stir fry about a minutes or possibly so. Add in mushrooms, bamboo shoots & water chestnuts; stir fry an additional 2 mins. Return chicken to pan. Add in mixed cooking sauce to pan. Cook till thickened & warm. Break cooked cellophane noodles into small pcs, & cover bottom of serving dish w/ them. Then pour chicken mix on noodles. Spoon into lettuce leaf & roll.
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