P. F. Chang's China Bistro Lettuce Chicken Wraps

8 dried shiitake mushrooms
1 tsp. cornstarch
2 tsp. dry sherry
2 tsp. water
Salt and pepper
1 1/2 lb. boneless -- skinless chicken
5 Tbsp oil
1 tsp. fresh minced ginger
2 cloves garlic -- minced
2 green onions -- minced
2 small dried chiles (optional)
1 can bamboo shoots -- (8 oz.) minced
1 can water chestnuts -- (8 oz.) minced
1 pkg. cellophane Chinese rice noodles
prepared according to package

Cooking Sauce
1 Tbsp Hoisin sauce
1 Tbsp soy sauce
1 Tbsp dry sherry
2 Tbsp oyster sauce
2 Tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceberg lettuce leaves

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut
and discard woody stems. Mince mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside. In medium
bowl, combine cornstarch, sherry water, soy sauce, salt, pepper and
chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let
sit 15 minutes to marinate. Heat wok or large skillet over medium high
heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4
minutes. Set aside.

Add 2 tablespoons oil to pan. Add ginger, garlic, chiles (if desired), and
onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and
water chestnuts; stir fry an additional 2 minutes. Return chicken to pan.
Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked
cellophane noodles into small pieces, and cover bottom of serving dish
with them. Then pour chicken mixture on top of noodles. Spoon into lettuce
leaf and Roll.



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