Crowd-Size PF Chang’s-Style Chicken Lettuce Wraps

1. Cut the chicken thighs into small pieces, then chop finely by hand or pulse in a food processor in batches until the size of coarse rice grains. Toss with the egg white, half the cornstarch, half the Shaoxing wine and the salt, then rest 15 minutes.

2. Finely dice the mushrooms, water chestnuts and onion. Mince the garlic and ginger. Slice the scallions, keeping whites and greens separate. Shred the carrots for garnish.

3. Whisk the light soy sauce, hoisin sauce, oyster sauce, rice vinegar, sugar, sesame oil, chili garlic sauce, chicken stock and remaining Shaoxing wine in a bowl. In a small cup, mix the remaining cornstarch with the water to make a slurry.

4. Separate the lettuce leaves, wash, and dry them thoroughly. Trim the thick bases to form cups, then chill until serving.

5. Heat a large wok or wide pot over high heat until smoking. Add 2 tablespoons of the neutral oil, then stir-fry the chicken in 2 batches, breaking it up, for 3 to 4 minutes per batch until golden and cooked through. Transfer to a bowl.

6. Add the remaining neutral oil to the hot wok. Stir-fry the mushrooms and onion for 4 minutes until browned and their moisture has evaporated. Add the ginger, garlic and scallion whites and cook for 30 seconds until fragrant.

7. Return the chicken to the wok, add the water chestnuts and pour in the sauce. Bring to a simmer for 2 minutes, then stir the slurry, add it and cook for 1 minute until glossy and clinging. Stir in the scallion greens and taste, adjusting with more chili garlic sauce or sugar.

8. Transfer the filling to a heatproof serving dish or slow cooker set on warm, or an oven at 80°C (175°F) covered, so it stays hot for up to 2 hours. Stir before serving.

9. Arrange the lettuce cups, chow mein noodles and shredded carrot in separate bowls next to the filling. Guests spoon filling into a lettuce cup, top with crispy noodles and carrot, and eat by hand.