Peter Pahk, executive chef, Silverado Resort

5 pounds chicken thigh meat, diced

2 cups celery, diced

2 cups onion, diced

2 cups shiitake mushrooms, quartered

3 cups black bean sauce

Toasted pine nuts

Crisp butter lettuce

Chiffonade of scallions, garlic or edible flowers

Cornstarch (1/2 cup) and water (1 1/2 cups) to thicken

Sriracha chili sauce

In a very hot wok, stir fry chicken and season with salt and pepper until half-done. Take out. Sauté vegetables in wok, then season. Return chicken to wok, add black bean sauce and thicken with cornstarch. Put on sheet pans to cool. After cooling, add Sriracha to taste, but go easy.

Roast pine nuts in oven until golden brown.

To plate dish:

Heat up chicken mixture with a little chicken stock if needed. Arrange butter lettuce leaves on serving tray or plate, fill with chicken mixture, and garnish with pine nuts, scallions and flowers.

This should make enough for a good-sized party at home, depending on how much of the chicken mixture you use for each serving.