P.F. Chang's Chicken Lettuce Wraps
8 dried shiitake mushrooms
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
Marinade and Chicken:
1 teaspoon cornstarch
2 teaspoon dry sherry
2 teaspoon soy sauce
2 teaspoon water
Salt and pepper, to taste
1½ pounds boneless skinless chicken breasts
5 tablespoons vegetable oil
1 teaspoon minced fresh ginger
2 cloves minced garlic
2 small dried chilies (optional)
2 minced green onions
1 (8-ounce) can minced bamboo shoots
1 (8-ounce) can minced water chestnuts
1 (1-pound) package prepared Chinese rice noodles
6 large iceberg lettuce leaves
Cover mushrooms with boiling water, let stand 30 minutes, then drain. Cut and discard stems and mince mushrooms. Set aside.
In a bowl, mix all the ingredients for the cooking sauce and set aside.
In a 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 a wok or large skillet to medium-high. Add 3 tablespoons oil, then add chicken and stir-fry for 3–4 minutes. Set aside.
Add 2 tablespoons of oil to the pan. Add ginger, garlic, chilies (if desired), and onion and stir-fry about 1 minute or so.
Add mushrooms, bamboo shoots, and water chestnuts and stir-fry an additional 2 minutes.
Return chicken to pan. Add cooking sauce and cook for 5 minutes until thickened and hot.
Break the noodles into small pieces and cover the bottom of a serving dish with them. Pour the chicken mixture over the top of the noodles. Spoon some of the mixture onto a lettuce leaf and roll.