Wash and thoroughly drain your lettuce leaves. Set aside to air dry. Meanwhile, dice half an onion, mince fresh ginger and garlic, and finely chop two green onions.

In a small bowl, mix 1 tsp corn starch with 2 tbsp cold water. Stir well and set aside.

Heat oil in a pan over medium-high heat. Add diced onion and stir-fry for about 1 minute, until edges start browning. Add minced garlic and ginger, stir briefly.

Add ground chicken and begin breaking it apart as it cooks. Once 50% cooked, add rice wine. When it’s about 80% done, add sugar, soy sauces (regular and dark), and hoisin sauce. Stir until evenly coated and fully cooked. Add white pepper and chopped green onion. Remove from heat.

Lower the heat and add soy sauce, dark soy sauce, and hoisin sauce to the pan. Stir for 10 seconds, then add the corn starch mixture (stir it before pouring). Raise heat to medium and bring to a boil while stirring until thickened. Add a pinch of white pepper. Remove and pour into a serving bowl.

Spoon the chicken mixture onto a lettuce leaf, drizzle with the thickened sauce, and enjoy immediately.