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Cooking the chicken: Mix the chicken with soy source, rice wine and corn flour. Heat a non-stick fry pan on high heat. Add 1 tablespoon oil, chicken pieces and spread out evenly. Stir fry 3 minutes or until lightly browned. Remove chicken from the pan and set aside.
Cooking the mushroom: Add 2 table spoon oil, white part of spring onion, a pinch of salt and mushroom to the fry pan and stir fry until mushrooms are softened. (Add more oil if they get too dry)
Mixing chicken and mushroom: Add the chicken back in, stir fry for 3-4 minutes. Turn off the heat, stir in the remaining spring onion and serve.