P. F. Chang's China Bistro Lettuce Chicken Wraps
8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
2 teaspoons water
Salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tablespoons vegetable oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chiles (optional)
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 package cellophane Chinese rice noodles,
prepared according to package
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
Iceberg lettuce leaves ( I tried the Iceberg lettuce and did not like it so I
changed it to a bibb or other leaf lettuce )
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
discard woody stems. Mince mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry, soy sauce, water, 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.
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.
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.