8 flour tortillas (steamed or warmed in a microwave)
1 pound boneless, skinless chicken breast, julienned
PAM or other canola spray
1 Tbsp fresh ginger root, peeled and grated
2 Tbsp shao hsing wine or sherry
2-3 oz bamboo shoots, julienned
2-3 oz mung bean sprouts, rinsed and drained
6-8 fresh shiitake mushrooms, stems removed, julienned
2-3 Chinese dried fungus, reconstituted, julienned, soaking liquid reserved
20 lily buds, reconstituted, tied in knot
3 Tbsp black bean garlic sauce
3 Tbsp soy sauce
Kosher salt and black pepper, to taste
Cornstarch or arrowroot, as needed
1 green onion, thinly sliced
1/2 cup hoisin sauce
Marinate
meat
in soy, ginger, and wine or sherry, for 20 minutes to 1 hour. Heat
wok, add PAM, and cook the chicken. Add mushrooms, cook, then add
fungus and lily buds. Cook, then add bamboo shoots and bean sprouts.
Mix well and finally add in mushroom soaking liquid. Thicken with
cornstarch or arrowroot mixed with a bit of water. Add black bean
sauce, soy sauce and salt and pepper to taste. Thicken if needed with a
bit of cornstarch dissolved in water. Remove from heat and
adjust seasoning. Top with green onion.
To serve, lay a steamed tortilla on a plate. Spread lightly with hoisin sauce. Place 1-2 tablespoons of chicken mix, spreading evenly across the diameter of the tortilla. Roll the tortilla like a burrito and it is ready to eat.