18-ounce canwater chestnutsdrained and minced (about 1 cup)
10fresh or driedshitake mushroomsstems removed and chopped (about 2/3 cups). If dried, soak in warm water until soft, before chopping
1green onionthinly sliced, for garnish
1 - 1 1/2cupsfried rice sticks
Lettuce cupsfor serving
1 - 3teaspoonschili garlic sauce
1/2 - 1teaspoonChinese hot mustard paste
1green onionthinly sliced
Prepare the marinade by mixing all of the ingredients together in a small bowl.
Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the Marinade ingredients. Set aside for 15 minutes.
Prepare the rice sticks by pouring 2 inches of vegetable oil into a wok and heating it on high to around 375 degrees. Add the rice sticks. They will instantly puff up and float to the top. Remove with a slotted spoon and let drain on paper towels.
Heat the cooking oil in a wok or saute pan over high heat. Saute the garlic until light brown and then immediately add the chicken. Stir-fry the ground chicken, breaking it up with a spoon until cooked through. Set aside.
Serve the chicken with a side of lettuce cups.
Combine soy sauce, rice vinegar, chili oil and green onions. For a mild sauce add 1 teaspoon of chili garlic sauce. For a medium sauce add 1/2 teaspoon of hot mustard plus 2 teaspoons chili garlic sauce. For a hot sauce and 1 teaspoon of hot mustard plus 3 teaspoons of chili garlic sauce. Stir well.