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1
Put 2 Tbsp of rice wine, 1 Tbsp soy sauce, 1 tsp sesame oil and chicken in a food processor or blender and process until finely chopped.
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2
Transfer to a bowl, cover, and refrigerate up to 2 hours.
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3
Put the dried mushrooms in a bowl and cover with steaming water.
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4
Let stand for 30 min or so.
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5
Drain, saving the liquid, and squeeze excess liquid out of the mushrooms.
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6
Chop the mushrooms and set both the liquid and chopped mushrooms aside.
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7
Blanch the water chestnuts in boiling water for 1 minute, then rinse with cold water.
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8
Chop and set aside.
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9
Mix 1/4 cup reserved mushroom soaking liquid with the remaining 1 Tbsp rice wine, 2 tbsp soy sauce, and 1 tsp sesame oil.
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10
Add the sugar and stir to dissolve.
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11
Set aside.
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12
Heat a wok till very hot, and 1-2 tbsp vegetable oil, and swirl.
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13
Add garlic, ginger, chile and green onion and stir fry for 30 seconds.
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14
Add the chicken and stir fry 4-5 minutes to brown, chopping as it cooks so it cooks evenly, and removing excess liquid if needed.
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15
Transfer ingredients to a large bowl.
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16
Return walk to heat, add another Tbsp of vegetable oil, and add the mushrooms and water chestnuts and stir fry for one minute.
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17
Add the mushroom soy sauce liquid and any liquid removed from the chicken while cooking, and boil for 2 minutes.
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18
Return chicken mixture to the wok and stir fry until the liquid has mostly evaporated.
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19
Season with salt and plenty of fresh black pepper to taste.
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20
Put the chicken in a serving bowl and place it on a serving platter surrounded by the lettuce leaves.
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21
To eat, spoon out some chicken into a leaf, fold, and enjoy!
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22
If you know they will be eaten quickly, you can spoon the chicken into the leaves in advance and serve.
