1 1/2 lb. chicken breast, skinned, boned and minced
8 med. sized dried mushroom (soaked in water, squeezed an minced)
1 tsp. ginger, minced
2 cloves garlic, minced
2 green onions, white part
1 can 8 oz. bamboo shoots, minced
1 can 8 oz. water chestnuts, minced
Marinade- 1 tsp. cornstarch
2 tsp. dry sherry
2 tsp. water
1 tsp. shoyu
dash white pepper, 1 T. oil
Sauce- 1 tsp. shoyu
1 T. dry sherry
2 tsp. oyster sauce
2 tsp. water, 1 tsp. sesame oil
1/2 tsp. sugar; 2 tsp. cornstarch
Instructions
Combine marinade ingredients an soak chicken for 15 minutes. Combine sauce ingedients and set aside.
Heat pan on high. Add 3 tablespoons oil. When hot, add chicken. Stir fry until opaque. Set aside. Add 1 tablespoon oil, add ginger, onions and garlic and stir fry for 2 minutes. Add mushrooms, bamboo shoots, water chestnuts.
Stir fry for 2 minutes. Return chicken to pan. Add sauce. Cook until thickened. Serve with hoisin sauce and approximately 30 washed iceberg lettuce leaves. ENJOY!
Originally Submitted
10/26/2009
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