1 lb. boneless and skinless chicken breast (ground)
3 dehydrated shitake mushrooms (soaked in moderately hot water until supple, eliminate arises and cut up delicately)
3 cloves garlic (cut up delicately)
2 new water chestnuts (chopped delicately)
2 tablespoons preparing food oil
Marinade:
1 tablespoon soy dressing
1 tablespoon oyster dressing
1/2 teaspoon kecap manis (sweet soy dressing) or dark soy dressing (for tinting)
1/4 teaspoon salt or to flavour
1 tablespoon Shaoxing wine
1/2 teaspoon sugar
1 teaspoon maize starch
1 stalk scallion (finely cut up)
3 dashes white pepper dust
1 fresh and cold iceberg lettuce head
Hoisin-Ponzu dropping dressing:
3 tablespoons hoisin dressing
1 tablespoon Japanese ponzu sauce
1/2 teaspoon Sriracha chili sauce
1 tablespoon moderately hot water (to dilute the dropping dressing)
sugary Chili Sauce:
4 tablespoons Mae Ploy sweet chili sauce
Some cilantro departs (chopped)
1/2 tablespoon lime juice extract extract extract extract
procedure:
blend the ground pullet beef, cut up mushrooms and water chestnuts with all the marinate components. Set apart for 15 minutes.
blend the dipping sauces and set apart. Heat up a wok and add the cooking oil. Saute the garlic until light dark and then add the chicken. Stir-fry the ground chicken and shatter up the chunks so they form pleasant little pieces. extend to stir-fry until the chicken is prepared food. Dish out and set apart.
mindfully peel off the lettuce departs from the iceberg lettuce head. Be very cautious not to shatter the departs. Scoop up a large-scale spoonsful of chicken and location it in the middle of a lettuce leaf. cover it up and dip into the hoisin-ponzu dressing or sugary chili dressing before eating. Alternatively, you can add the sauce on peak of the chicken before eating.