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Poultry
Chicken

Lynn's Chicken Wraps

8 dried shiitake mushrooms
1 Tbsp. Hoisin sauce
1 Tbsp. soy sauce
1 Tbsp. dry sherry
2 Tbsp. oyster sauce
2 Tbsp. water
1 tsp. sesame oil
1 tsp. sugar
3 tsp. cornstarch - divided
2 tsp. dry sherry
2 tsp. water
salt and pepper - to taste
1 1/2 Lbs. boned, skinned chicken breasts
1/3 cup vegetable oil - divided
1 tsp. fresh minced ginger
2 cloves garlic - minced
2 green onions - minced
2 sm. dried chilies - optional
8 oz. can bamboo shoots - drained, minced
8 oz. can water chestnuts - drained, minced
1 head iceberg OR Bibb lettuce  - leaves separated
1 package Chinese cellophane noodles - prepared

Cover mushrooms with boiling water and let stand for 30 minutes; drain.
-Trim off and discard woody stems of mushrooms, then mince mushroom. Set aside.
-Combine Hoisin sauce, soy sauce, dry sherry, oyster sauce, water, sesame oil, sugar, and 2 tsp. cornstarch set aside.
-In medium bowl, combine 1 tsp. cornstarch, sherry, water, salt, and pepper. Lay chicken into mixture and spoon over to coat. Stir in 1 tsp. vegetable oil and let sit 15 minutes to marinate.
-Heat wok or large skillet over medium-high heat.
-Stir-fry chicken in 3 Tbls. vegetable oil for 3-4 minutes. Remove from wok/pan; set aside.
-Heat 2 Tbsp. vegetable oil in wok/pan. Add ginger, garlic, onion, and chilies; stir-fry for 1 minute. Add mushrooms, bamboo shoots, and water chestnuts; stir-fry 2 minutes. Return chicken to wok/pan. Pour in reserved mixture. Simmer until thickened and heated through.
-Spoon mixture into lettuce leaves and roll up.
-Break cooked cellophane noodles into small pieces; cover bottom of serving dish with them.
-Place wraps on top of noodles.
Spoon sauce over wraps (see recipe below).

1/2 cup water
1/4 cup sugar
2 Tbls. soy sauce
2 Tbls. rice vinegar
2 Tbls. ketchup
1 Tbls. lemon juice
1 Tbls. Chinese hot mustard
1-3 tsp. garlic chili paste
1/8 tsp. sesame oil

Dissolve the sugar in the water in a small bowl.
-Add soy sauce, rice vinegar, ketchup, lemon juice, mustard, garlic chili paste, and sesame oil; mix well.
-Refrigerate until ready to serve

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