1-2 Dried Shitake Mushroom (Asian Food Aisle)1/4 Cup Finely Diced Carrots1/4 Cup Finely Diced Celery1/4 Cup Finely Diced Bamboo Shoots (canned, drained)1/4 Cup Water Chestnut (canned, drained)1/8 Cup Finely Chopped White Onions1/4 Cup Finely Chopped Zucchini1 lbs. Boneless Chicken Breasts or Thighs1 Head of Lettuce3 Tbs. Cooking Oil or Sesame Oil3 Tbs. Soy Sauce1 Tbs. Oyster Sauce1 teaspoon sugar White Pepper (To Taste)Hoisin Sauce (Asian Food Aisle)1. Place chicken in boiling water till fully cooked. 4-5 minutes. Finely dice cooked chicken.2. Place 1-2 dried shitake mushrooms into a bowl of hot water and let it sit for 5-10 minutes or untilsoft.3. Finely dice bamboo shoots, water chestnuts, zucchini, onions, carrots, mushroom and celery.(To save time, put ingredients in a food chopper)4. Take the cooked chicken and finely chop.6. In a heated wok, pour in oil and add the finely diced vegetable mixture and stir for a 2-3minutes. Then add the minced chicken. Stir all together for another 2 minutes.7. Add the soy sauce, oyster sauce, sugar and white pepper to taste. Remove from heat.Prepare the lettuce wraps:8. Take the head of iceburg or butter lettuce and cut off the bottom stem. Rinse then peel back thelettuce leaves one at a time. Take a pair of scissors and cut around the end of the lettuce leaf toform a round cup.9. Pour some hoisin sauce in a bowl.10. To assemble, spread some hoisin sauce on a lettuce cup. Fill leaf with the chicken mixture andserve!