Put the sherry, spring onions, lettuce leaves and
ginger in a bowl.
Add the chicken to the bowl and leave to marinate in the bowl for 15
minutes.
In a separate bowl soak the mushrooms in hot water until they are soft then
remove the hard stems.
In a wok or deep frying pan start heating the oil.
Add the sliced mushroom and the chili pepper.
Stir fry for one minute.
Add in the marinated chicken and the marinade, then cook for 3 minutes.
Stir in the soy sauce, lemon juice and lemon rind then cook for another minute.
Serve with steamed rice with a garnish of sliced
lemon and chopped spring onion or slices of cucumber.