Chicken in oyster sauce

450g (1 lb) chicken meat
2 tblsp soy sauce
1 tblsp rice wine
1 tsp sesame oil
1 tblsp cornflour or rice flour
3-4 Chinese dried mushrooms, softened and sliced
1 can bamboo shoots or baby corn
2 spring onions
1 slice ginger
1 clove garlic
1 tblsp dark soy sauce
2 tblsp oyster sauce
1 tblsp rice wine or dry sherry
1 tsp granulated sugar
1 ½ tblsp cornflour or rice flour
75ml (3 fl oz, 1/3 US cup) water
1 tsp sesame oil
oil for stir frying

Pour boiling water over the dried mushrooms and leave to soften.

Combine 2 tblsp soy sauce, 1 tblsp rice wine, 1 tsp sesame oil and 1 tblsp cornflour or rice flour and add to the chicken, mixing in with chopsticks. Marinate for 10 - 15 minutes.

Chop garlic and ginger finely. Slice the spring onions into thirds diagonally. Rinse bamboo shoots or baby corn with boiling water and drain. Mix dark soy sauce, oyster sauce, rice wine or dry sherry, sugar and 1½ tblsp cornflour or rice flour together. Drain mushrooms, squeezing to remove excess liquid, and slice.

Stir fry garlic, ginger, and spring onion with a little oil on a high heat. Add chicken and keep stirring until it changes colour. Remove from wok.

Stir fry mushrooms and bamboo shoots or baby corn. Return chicken to wok, stir sauce well and pour in. Stir until sauce has thickened. Serve hot.