1 pound minced or coarsely ground chicken
1 (5 oz.) can water chestnuts, drained and chopped
4 medium shiitake mushrooms, stemmed and chopped
1 cup lettuce wrap sauce (recipe below)
2 scallions, chopped (white and pale green parts only)
1/2 teaspoon chili oil
2 cups Crisp Rice Sticks
8 outer leaves iceberg lettuce
Heat a wok over high heat. One tablespoon of the canola oil by drizzling it around the upper edge of the wok. Add chicken in small pieces, crumbling it with a spoon as it cooks. Continue cooking until all the chicken is broken apart and cooked through, 6 to 7 minutes. Drain the chicken in a large colander.
Replace the wok over the heat. Add the remaining canola oil and heat it through. Add the water chestnuts and mushrooms, and stir-fry for 30 seconds. Add the chicken back to the wok and poor in one half cup of sauce. Cook for about 1 minute, until the liquid has been absorbed and the chicken has darkened in color. Add the scallions and chili oil, and stir-fry for about 15 seconds. Turn off the heat.
Divide the rice sticks among four plates, then divide the chicken mixture among the place, mounding it on top of the rice sticks. Dr. lettuce cups on a plate and place the remaining sauce in shallow dishes for dipping.
1/2 teaspoon cornstarch
1 1/2 teaspoons water
2 tablespoons + 1 teaspoon seasoned rice vinegar
2 tablespoons + 2 teaspoons seasoned rice wine
1/4 cup soy sauce
1 tablespoon + 1 1/2 teaspoons Asian sesame oil
1 tablespoon + 3/4 teaspoon sugar
2 tablespoons finely minced garlic
2 teaspoons finely minced fresh garlic
Stir together the cornstarch and water and set aside.
Pour the rice vinegar, rice wine, and soy sauce into a small pot. Sterling the cornstarch mixture, followed by the sesame oil and sugar. Cook this mixture over low heat until it just begins to simmer.
Add garlic and ginger, and continue cooking, stirring constantly, for about 5 minutes. Cool and use immediately, or refrigerate for up to 5 days.
Crispy Rice Sticks:
1 quart canola oil
2 ounces rice sticks
1 package wonton wrappers
Heat the oil to 400 degrees in a large deep pot.
While the oil is Heating, gently unfold the bundle right stick and spread them apart. Don't worry it's on the piece of break. They can still be fried. Cut the wonton wrappers into 1/4 inch strips and toss to separate the pieces.
When the oil is hot, place all the rice sticks in the pan, pressing down gently with the wire skimmer ( if they won't all fit, then fry half at a time.). They will puff immediately. Cried for about 5 Seconds. Fry wonton strips for about 30 seconds, Or until golden brown.
Remove immediately with the wire skimmer, and drain on several layers of paper towels. Allow the rice sticks for 1 ton straight cool.
Gently crush the fried rice stick with your hands. Store either topping at room temperature in an airtight container for up to 24 hours.