Minced Meat with Lettuce

Description:
We have plenty of hoisin sauce in the fridge so aside from having Eng Bee Tin raddish cake for breakfast, I made this "Hieng Dieng Chui Ma" for dinner. It was superb! This is a lighter version, made from ground chicken. Less oily, more fun!

Ingredients:
300g ground chicken
1 medium carrot, grated
3 Tbsp. minced water chestnuts (around 6 pcs.)
3 Tbsp. minced shiitake mushrooms (around 3 pcs, dried shiitake, soaked then minced)
1 Tbsp. rice wine
1 Tbsp. light soy sauce
1 Tbsp. cornstarch
Vegetable oil
2 Tbsp. sliced onion leeks
2 Tbsp. minced ginger
4 Tbsp. oyster sauce
Sesame oil
Salt and pepper

Iceberg lettuce
Wansuy
Hoisin sauce

Directions:
For the minced meat:
In a bowl, combine chicken, carrots, water chestnuts and shiitake mushrooms. Set aside.
In a smaller bowl, combine rice wine, soy sauce and cornstarch; mix well. Add this to the meat mixture.
In a large saute pan, add vegetable oil. Saute leeks and ginger. Add marinated meat and cook while breaking up the ground chicken that may have clumped together. Add oyster sauce and season with salt and pepper. Off heat, add drops of sesame oil.

Serve with lettuce cups, wansuy and hoisin sauce.

Tip on making the lettuce cups:
Using a knife, remove the bottom of the lettuce. Place the lettuce, cut side up, under running water from the faucet to loosen up the leaves. Remove one cup at a time.