P.F. Chang's Chicken Lettuce Wraps

Submerge 5 dried shiitake mushrooms in very hot water for 15 to 20 minutes to soften.

Prepare the sauce by combining 1 tablespoon oyster sauce, 1 tablespoon regular soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon shall sing cooking wine, and sugar to taste in a bowl.

Chop the soaked shiitake mushrooms and add them to the sauce along with some of the steeping liquid.

In a preheated pan, add cooking oil and sauté the whites of scallions and 1 teaspoon grated ginger until aromatic.

Add 1 pound ground chicken to the pan and season with salt, pepper, garlic powder, and onion powder.

Once the chicken is cooked through, add 1/3 cup grated carrots, 2 cloves minced garlic, the chopped shiitake mushrooms, and diced water chestnuts to the pan.

Combine everything and continue to sauté, tasting for salt and seasoning adjustments.

Pour the prepared sauce into the pan and mix well, allowing some liquid to evaporate as it cooks.

Add more mushroom steeping liquid, dark soy sauce, and another tablespoon of oyster sauce, along with extra sugar and cooking wine to taste.

Add the green tops of scallions and mix well, sautéing for a couple of minutes until done.

Preheat oil to around 375-400°F for frying the rice noodles.

Fry thin angel hair rice noodles in small batches until they puff up, then remove and drain on a napkin.

Prepare the lettuce by cutting it and placing it on a plate for serving.

Assemble the chicken mixture in the lettuce leaves and serve with a dipping sauce made from chili crisp oil, rice vinegar, sugar, and soy sauce.

Equipment Needed

Spice Level: