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Ingredients

• 1 Iceberg lettuce
• 2 tbsp dark soy sauce
• 1 tbsp sherry
• 1 tspn caster sugar
• 8 oz boneless chicken breasts, skinned and cut in thin strips
• 2 tbsp oil
• 2 cloves garlic, halved
• 3 slices fresh root ginger
• 4 spring onions, diagonally sliced
• 4 oz mushrooms, sliced
• hoisin sauce to serve
  

Preparation & Cooking Instructions

1. Separate lettuce into leaves.
2. Select 8 large leaf cups, wash, drain well and dry on paper towels.
3. Refrigerate.
4. Combine soy sauce, sherry and sugar in a shallow dish.
5. Add chicken strips and stir until well coated.
6. Stand for 20 minutes.
7. Preheat wok, then add oil.
8. Heat gently.  Add garlic and ginger.  
9. Stir fry for about 2 minutes.
10. Remove garlic and ginger and discard.
11. Add chicken to oil and stir fry over high heat for 3 minutes.
12. Push chicken to sides of wok, add spring onions and mushrooms.
13. Stir fry for 2 minutes.
14. Place chicken mixture in a bowl in the center of a platter and surround with lettuce cups.
15. Each person spoons a little hoisin sauce into a lettuce cup, adds some chicken mixture, folds lettuce around filling and eats with the fingers.

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