CopyCat P.f. Chang's Lettuce Wraps

Let's Cook

1. Step 1.

   Place the dried mushrooms in a heatproof bowl and cover with boiling water. Let them stand for 30 minutes to rehydrate, then drain, reserving the liquid if desired for another use. Cut off and discard the woody stems, then mince the mushrooms and set aside.

2. Step 2.

   In a small bowl, combine all the cooking sauce ingredients: 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, and 2 teaspoons cornstarch. Stir until the cornstarch is fully dissolved and the sauce is smooth. Set aside.

3. Step 3.

   In a medium bowl, whisk together the cornstarch, sherry, water, soy sauce, salt, and pepper for the marinade. Add the chicken pieces and stir to coat thoroughly. Stir in 1 teaspoon of oil, then let the chicken marinate for 15 minutes at room temperature. While the chicken marinates, prepare the lettuce cups: separate iceberg lettuce leaves, wash and dry them, and keep them chilled until serving.

4. Step 4.

   Heat a wok or large skillet over medium-high heat. Add 3 tablespoons of oil and swirl to coat. Add the marinated chicken and stir-fry for about 3-4 minutes, until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.

5. Step 5.

   Add the remaining 2 tablespoons of oil to the same pan. Add the minced ginger, garlic, dried chilies (if using), and green onions. Stir-fry for about 1 minute, until fragrant and the aromatics are softened but not browned.

6. Step 6.

   Add the minced mushrooms, bamboo shoots, and water chestnuts to the pan. Continue stir-frying for an additional 2 minutes to heat them through and blend the flavors.

7. Step 7.

   Return the cooked chicken to the pan. Pour in the reserved cooking sauce and stir to combine. Cook, stirring constantly, until the sauce thickens and everything is hot, about 1-2 minutes. The sauce should coat the ingredients and look glossy.

8. Step 8.

   While the chicken mixture cooks, break the prepared cellophane noodles into small pieces and scatter them over the bottom of a serving dish. Once the chicken mixture is ready, pour it over the noodles. To serve, spoon the mixture into lettuce leaves, roll them up, and eat with your hands.