MINCED CHICKEN WITH LETTUCE

FOR THE COOKING SAUCE:
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1 teaspoon sesame oil
1 teaspoon sugar
FOR THE CHICKEN:
8 dried mushrooms
boiling water
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons water
salt and pepper
1 1/2 pounds boned chicken breasts, minced
5 tablespoons oil, divided use
1 teaspoon minced fresh ginger
2 cloves minced garlic
2 small dried chiles (optional)
2 green onions, minced
8 ounces canned bamboo shoots, minced
8 ounces canned water chestnuts, minced

Combine the ingredients for the cooking sauce; set aside.

Cover mushrooms with boiling water, let stand for 30 minutes; drain. Cut off and discard woody stems. Mince; set aside.

Combine cornstarch, sherry, water, soy, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes.

Heat wok over high heat. Add 3 tablespoons oil, add chicken and stir-fry 3 minutes. Set aside.

Add 2 tablespoons oil to pan. Add ginger, garlic, chiles, and onion; stir-fry 30 seconds.

Add mushrooms, bamboo shoots and water chestnuts; stir-fry 2 minutes.

Return chicken to pan; stir in cooking sauce. Cook until thickened and hot.

To eat, spread a little hoisin sauce on a lettuce leaf, spoon in some chicken, then wrap up in lettuce.