Chicken Lettuce Cups (Martin Yan) - cooking recipe

Ingredients

2 dried black mushrooms
1/2 lb ground chicken or 1/2 lb ground turkey
1 1/2 teaspoons cornstarch
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
Sauce
1/4 cup hoisin sauce
2 teaspoons soy sauce
1/2 teaspoon chili-garlic sauce
1 teaspoon sesame oil
Other
1 tablespoon vegetable oil
1 teaspoon minced ginger
1 -2 garlic clove, minced
1/2 red bell pepper, finely chopped
1/2 cup finely chopped water chestnut
2 teaspoons chopped fresh cilantro
8 small iceberg lettuce cups

Preparation

In a small bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes; drain.
Discard the stems, and coarsely chop the caps; set aside.
In a bowl, mix the chicken, cornstarch, and wine together; let stand for 10 minutes.
Make the sauce-combine all the sauce ingredients in a small bowl; set aside.
Place a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
Add in ginger and garlic; cook until fragrant, about 15 seconds.
Add in chicken mixture; stir fry until crumbly and no longer pink, about 2 minutes.
Add in bell pepper, water chestnuts, and mushrooms; stir-fry until the bell pepper is soft, 1-2 minutes; stir in cilantro; transfer to a serving plate.
To serve-arrange the lettuce cups on a plate alongside the sauce and the chicken mixture.
To eat-spread a little sauce in the lettuce cup, spoon in some of the chicken mixture, fold the lettuce around the filling, and eat the packet out of hand.