8 dried shiitake mushrooms	8 Oz can water chestnuts, minced
1 Tsp cornstarch	1 Pkg Fried Chinese rice noodles
2 Tsp dry sherry	2 heads bib lettuce Or Iceberg
2 Tsp water	Cooking Sauce:
salt and pepper	1 Tbsp Hoisin sauce
1 1/2 Lb Chicken Breasts	1 Tbsp soy sauce
5 Tbsp oil	1 Tbsp dry sherry
1 Tsp fresh minced ginger	2 Tbsp oyster sauce
2 Clove garlic, minced	2 Tbsp water
2 green onions, minced	1 Tsp sesame oil
2 Dried Chilies (opt)	1 Tsp sugar
8 Oz can bamboo shoots, minced	2 Tsp cornstarch

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly.
Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 Tbsp oil, then add chicken and stir fry for about 3-4 minutes. Set aside. Add 2 Tbsp oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan.
Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and Roll. Chili Garlic Sauce or Soy Dipping sauce is great with these!