3 chicken breasts
1 tbsp. dry sherry
1 tbsp. light soy sauce
1 egg
4 dried black mushrooms
1/2 tsp. salt
1/2 tsp. sugar
2 tbsp. oyster sauce
1/2 tsp. chili paste
1 lg. garlic clove, minced
2/3 c. bamboo shoots, minced
2/3 c. water chestnuts, minced
4 scallions, minced
1 1/2 tsp. cornstarch, dissolved in 1 tbsp. water
12 sm. iceberg lettuce leaves

Remove meat from chicken breasts and dice fine. Make marinade of sherry, soy sauce and egg. Combine with chicken. Let stand 30 minutes. Soak mushrooms in boiling water for 30 minutes. Squeeze dry. Mince. Set aside. Combine salt, oyster sauce, sugar and chili paste. Set aside. Heat wok. Add 2 tablespoons of peanut oil. Over low heat, fry garlic. Add chicken and stir-fry 1 minute. Remove. Add mushrooms, bamboo shoots, water chestnuts and scallions. Stir-fry 1 to 2 minutes. Return chicken. Combine well. Add cornstarch if mixture is too watery.

To serve, place chicken mixture into individual lettuce cups. Fold lettuce over to form a wrapping. Hand-held, take the first bite from the open end.