Heat a wok until smoking and add 30ml of groundnut oil.
Add the beaten eggs and scramble for one minute.
Remove the eggs from the wok and wipe it clean.
Heat the remaining oil until smoking and stir-fry the garlic and ginger.
Add the chicken and cook for two minutes until golden.
Stir in the rice wine and then add the Chinese mushrooms and carrots.
Stir-fry for two minutes until the carrots are tender.
Add gherkins, wood ear mushrooms, bamboo shoots, and peanuts.
Mix in the scrambled eggs and season with soy sauce, sesame oil, and pepper.
Serve the filling inside the iceberg lettuce leaves.