Cover mushrooms with boiling water, let stand for 30 minutes; drain. Cut off and discard woody stems. Mince; set aside.
Combine cornstarch, sherry, water, soy, salt, pepper and chicken. Stir
to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15
minutes.
Heat wok over high heat. Add 3 tablespoons oil, add chicken and stir-fry 3 minutes. Set aside.
Add 2 tablespoons oil to pan. Add ginger, garlic, chilies and onion;
stir-fry 30 seconds. Add mushrooms, bamboo shoots and water chestnuts; stir-fry 2 minutes. Return chicken to pan; stir in cooking sauce. Cook
until thickened and hot.
To eat, spread a little hoisin sauce on a lettuce leaf, spoon in some
chicken, then wrap up in lettuce.
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