Step 1

Heat the oil in a large frypan over medium heat. Add onion and cook for 2-3 minutes until softened.

Step 2

Add garlic and ginger and cook for a further minute. Stir in the carrot and chicken, coating in the onion mixture. Cover and cook for 10 minutes, stirring occasionally.

Step 3

Add the dark soy, ketjab manis, Shaohsing rice wine, 1 1/2 cups water and seasonings. Bring to the boil, then reduce heat to low and simmer for 15-20 minutes. (Don't allow the chicken to dry out; add a little more water and soy if necessary.)

Step 4

Meanwhile, soak the fungus for 10 minutes in 1/2 cup boiling water. Drain, then slice fungus into thin strips. Soak the vermicelli in hot water for 5 minutes. Drain and keep warm.

Step 5

Add the fungus to the chicken, then cook for a further 1-2 minutes. Serve with vermicelli noodles and some steamed Asian greens. Garnish with the coriander and fresh red chilli.