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1
Toast the pine nuts, set aside.
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2
Preparing the lettuce: Using a paring knife, cut around the stem core of the lettuce, then carefully separate the lettuce leaves.
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3
Reserve outer leaves for other use.
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4
Use a knife or scissors to cut the inner leaves into rough 4 inch rounds.
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5
Pat leaves dry.
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6
Make 30 cups.
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7
Chill.
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8
Preparing the filling: In a food processor, pulse the chicken until it is chopped roughly (or use a cleaver and cutting board to mince).
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9
Marinate the chicken with cornstarch, oyster sauce, soy sauce, sugar, sesame oil and oil.
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10
Cooking the filling: In the wok, heat A 1/2 Tablespoon oil, fry the Chinese sausage until it has rendered its fat.
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11
Push to the side of the wok or if you are not using a wok, remove to a prep plate.
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12
Next, add another A 1/2 Tablespoon oil, fry the dried shrimp with the remaining garlic and ginger and sautA until fragrant, about 30 seconds.
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13
Then add the chicken, drizzle the Shaoxing wine around the sides of the wok and stir-fry till it becomes brown and caramelized.
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14
Push chicken to the side of the wok or remove from the pan.
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15
Next, add a little oil if needed, the chopped shiitake, sautA until mushroom is tender, then add toss back the chicken and sausage.
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16
Add A 1/4 cup of water to the wok.
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17
Stir until the sauce is thick and glazes the meat.
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18
Add the water chestnut.
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19
Remove from heat, stir in the chopped green onions and cilantro.
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20
Finish with the sesame oil.
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21
Brush each lettuce cup with hoisin sauce.
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22
Spoon a heaping Tablespoon of the chicken mixture into the prepared lettuce leaves and sprinkle liberally with pine nuts.
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23
Garnish with a sprig of cilantro.
