Chicken Lettuce Wraps

8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp soy sauce
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Iceberg lettuce "cups" leaves OR Bibb lettuce for the wraps

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.

Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 TBSP oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.