| Vegetable oil(for sauteing) | 2 tbsps |
| Onion (Chopped) | 1/3 cup |
| Garlic (Minced) | 1 tbsp |
| Ground Chicken | 250 g |
| Shiitake mushrooms
(Sliced into strips) |
1 cup |
| (A) KIKKOMAN Soy Sauce | 1 tbsp |
| (A) Cooking wine | 2 tbsps |
| (A) Hoisin Sauce | 2 tbsps |
| (B) Cornstarch | 1 tbsp |
| (B) Sugar | 1 tbsp |
| (B) Water | 1 cup |
| Greens Onion (Chopped) | 2 tbsps |
| Red bell pepper (Cut into strips) | 1/2 cup |
| Sesame oil | 1 tbsp |
| Vegetable oil for deep frying | 2 cups |
| Sotanghon | As you like |
| Lettuce | 1 head |
1. Saute the onion and the garlic until translucent.
2. Add the chicken and cook until brown, then move (1) to the side and saute shiitake mushrooms for 4 minutes.
3. Simmer (A) until boiling. Meanwhile, mix (B) then add to the chicken togetherand simmer until it thickens.
4. Turn off the heat and add the green onions, the red bell pepper and the sesame oil.
5. Heat oil and fry sotanghon. To serve, wrap (2) in lettuce and top with the fried sotanghon.
