Prep 15 min·Cook 10 min

1. 1You're here
   Step 1.

   Slice the chicken into thin bite-size strips. Cut the ginger into fine matchsticks.

   500 g Boneless, skinless chicken thighs50 g Ginger, peeled5 g Dried wood ear fungus

   Knife work

   Wok-chan's tip鑊仔貼士

   Slice the ginger into thin coins first, stack a few and cut them into strips.
2. 2
   Step 2.

   Mix the oyster sauce, soy sauce, yellow bean sauce, fish sauce, sugar and water in a small bowl.

   2 tbsp Oyster sauce1 tbsp Light soy sauce1 tbsp Thai yellow bean sauce (tao jiew)1 tsp Fish sauce1 tsp Sugar4 tbsp Water

3. 3
   Step 3.

   Heat the oil in a wok over medium-high heat. Fry the garlic for 20 seconds, then add the chicken and stir-fry for 4 minutes until no longer pink outside.

   2 tbsp Cooking oil4 cloves Garlic, chopped500 g Boneless, skinless chicken thighs

   4 minStir-fry
4. 4
   Step 4.

   Add the ginger, onion, mushrooms and wood ear and stir-fry for 2 minutes.

   50 g Ginger, peeled1 Onion, sliced150 g Fresh shiitake or oyster mushrooms, sliced5 g Dried wood ear fungus

   2 minStir-fry
5. 5
   Step 5.

   Pour in the sauce and stir-fry for 2 minutes until the chicken is cooked through and the sauce is glossy.

   2 tbsp Oyster sauce

   2 minStir-fry
6. 6
   Step 6.

   Toss in the spring onions and chilli for 30 seconds, dust with white pepper and serve with rice.

   3 stalks Spring onions, in 4 cm lengths1 Red chilli, sliced¼ tsp White pepper

   Stir-fry