INGREDIENTS
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1 lb ground chicken breast
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3 dried shitake mushrooms, soaked in warm water until soft, remove stems and chopped finely
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3 cloves garlic, chopped finely
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2 fresh water chestnuts, chopped finely, optional
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2 tablespoons cooking oilMarinade:1 tablespoon soy sauce
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1 tablespoon oyster sauce
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1/2 teaspoon kecap manis (sweet soy sauce) or dark soy sauce (for coloring purpose)
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1/4 teaspoon salt or to taste
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1 tablespoon Shaoxing wine or dry sherry
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1/2 teaspoon sugar
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1 teaspoon corn starch
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1 stalk scallion, finely chopped
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3 dashes white pepper powder
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1 fresh and cold iceberg lettuce headHoisin-Ponzu Dipping Sauce:3 tablespoons hoisin sauce
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1 tablespoon Japanese ponzu sauce
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1/2 teaspoon Sriracha chili sauce
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1 tablespoon warm water, to dilute the dipping sauceSweet Chili Sauce:4 tablespoons Mae Ploy sweet chili sauce
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Some cilantro leaves, chopped
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1/2 tablespoon lime juice