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Ingredients

• 1 lb. boneless and skinless chicken breast (ground)
• 3 dried shitake mushrooms (soaked in warm water until soft, remove stems and chopped finely)
• 3 cloves garlic (chopped finely)
• 2 fresh water chestnuts (chopped finely)
• 2 tablespoons cooking oil
• Marinate:
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon kecap manis (sweet soy sauce) or dark soy sauce (for coloring)
• 1/4 teaspoon salt or to taste
• 1 tablespoon Shaoxing wine
• 1/2 teaspoon sugar
• 1 teaspoon corn starch
• 1 stalk scallion (finely chopped)
• 3 dashes white pepper powder
• 1 fresh and cold iceberg lettuce head
• Hoisin-Ponzu Dipping Sauce:
• 3 tablespoons hoisin sauce
• 1 tablespoon Japanese ponzu sauce
• 1/2 teaspoon Sriracha chili sauce
• 1 tablespoon warm water (to dilute the dipping sauce)
• Sweet Chili Sauce:
• 4 tablespoons Mae Ploy sweet chili sauce
• Some cilantro leaves (chopped)
• 1/2 tablespoon lime juice

Description

Mix The Ground Chicken Meat, Chopped Mushrooms And Water Chestnuts With All The Marinate Ingredients. Set Aside For 15 Minutes. Mix The Dipping Sauces And Set Aside. Heat Up A Wok…

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