Instructions: Stir the cornstarch and soy sauce together in a medium bowl until the cornstarch is dissolved.

For the Wraps: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the onion, Chinese sausage, shallot and garlic and cook, stirring until fragrant, about 30 seconds. Add the marinated chicken and stir-fry until the chicken is still moist but no longer pink, about 3 minutes.

Add the sugar and salt, drizzle the egg over the chicken and cook, stirring, until both the egg and chicken are cooked through, about 2 minutes.

Stir in the chives, cilantro and red pickled ginger. Scoop onto a serving plate. To eat, spread some of the hoisin onto the lettuce cups, then spoon in some of the chicken. Roll the lettuce around the chicken and eat out of hand.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.