1/4 cup water chestnuts, chopped fine
1/4 cup dried shiitake mushrooms
1 tbsp reduced sodium soy sauce
1/4 tsp dark soy sauce
1/2 tsp oyster sauce
1 1/2 tsp sesame oil
1 tbsp rice wine or dry sherry
1/2 tsp sugar
freshly ground white pepper, to taste
2 cloves garlic, finely chopped
6 iceberg lettuce leaves, rinsed (careful not to break)
2 tbsp diced scallions
For the Spicy Hoisin Dipping Sauce:
4 tbsp hoisin sauce
1/2 tsp chili sauce, Sriracha
1 tbsp warm water
Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine. Grind chicken in a food processor and put aside. Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl. Pour this over the ground chicken along with the softened mushrooms and water chestnuts andtoss. Let marinate for 15 minutes. Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside. Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes. To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.