Chicken Lettuce Cups (Martin Yan)

• 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

1. In a small bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes; drain.
2. Discard the stems, and coarsely chop the caps; set aside.
3. In a bowl, mix the chicken, cornstarch, and wine together; let stand for 10 minutes.
4. Make the sauce-combine all the sauce ingredients in a small bowl; set aside.
5. Place a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
6. Add in ginger and garlic; cook until fragrant, about 15 seconds.
7. Add in chicken mixture; stir fry until crumbly and no longer pink, about 2 minutes.
8. 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.
9. To serve-arrange the lettuce cups on a plate alongside the sauce and the chicken mixture.
10. 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.

black mushrooms, ground chicken, cornstarch, chinese rice wine, sauce, hoisin sauce, soy sauce, chiligarlic sauce, sesame oil, vegetable oil, ginger, garlic, red bell pepper, water chestnut, fresh cilantro

Taken from www.food.com/recipe/chicken-lettuce-cups-martin-yan-357579 (may not work)