Crispy lettuce cups with spicy chicken

1.

In a small bowl mix the sherry with the cornflour to form a smooth paste.  Now add the soy sauce, hoisin, sugar and chicken stock.  Keep refrigerated until needed.

2.

Heat the oil in a wok or large frying pan.  Fry the garlic and the whites of the spring onions for 2-3 minutes.  Add the chicken and fry over a high heat until just cooked through, break up the chicken using the back of a spoon to ensure there are no big lumps.   Tip in the water chestnuts and cook for a further 1-2 minutes.

3.

Push the mixture to one side and then pour the liquid into the wok, stirring until it boils and thickens.  This will take 1-2 minutes.  When bubbling and thickened stir in the turkey mixture and combine thoroughly. Season with a little salt and freshly ground black pepper.  Finally stir in green of the spring onions and the coriander.

4.

Lay a quarter of the lettuce leaves onto a serving plate. Spoon a small amount of the warm chicken mixture into a lettuce cup, roll up and eat with your hands.

5.

Keep the remaining chicken mix warm until you are ready to use it.