Step 1

Place mushrooms in a small heatproof bowl. Add enough boiling water to cover. Set aside for 30 minutes, until softened. Drain mushrooms and 
thinly slice.

Step 2

Meanwhile, place lettuce leaves in 
a large bowl of iced water. Refrigerate for 30 minutes or until crisp.

Step 3

Heat oil in a wok or large frying pan over medium heat. Cook onion, stirring, until fragrant. Add chicken and increase heat to high. Cook, stirring with 
a wooden spoon, to break up any 
lumps, for 5 minutes, until browned.

Step 4

Add mushrooms, soy sauce, oyster sauce, sesame oil and 1/4 cup water. Reduce heat to low and simmer, 
stirring occasionally, for 10 minutes 
or until slightly thickened.

Step 5

Drain lettuce leaves and pat dry. Place on serving plates and fill with chicken mixture. Top with bean sprouts and garlic chives.