120g/4oz canned bamboo shoots, drained and chopped
1 small carrot, carrot
2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
1 garlic clove, finely chopped
50g/2oz gherkins or preserved mustard greens, finely diced
1 tbsp grated fresh root ginger
50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
4 tbsp groundnut oil
1 handful dry-roasted peanuts
1 tsp toasted sesame oil
2 tbsp light soy sauce
2-3 pinches ground white pepper
2 free-range eggs, lightly beaten
250g/9oz skinless chicken breast fillets, chopped into small pieces
12 Iceberg lettuce leaves or 12 small wheat flour Chinese pancakes, steamed in a bamboo steamer for 5-6 minutes
1 tbsp Shaoxing rice wine or dry sherry