Step 1

Soak dried mushroom in hot water for at least 15 mins or until the mushrooms are fully hydrated.

Step 2

Toss chicken with 2 tsp of soy sauce and set aside.

Step 3

Combine all sauce ingredients: chicken stock or water, oyster sauce, tao jiew, the remaining 2 tsp soy sauce, black soy sauce, sugar, toasted sesame oil, and white pepper. Stir to combine.

Step 4

In a wok or a large saute pan, saute chopped garlic and Thai chilies (if using) in a little cooking oil over medium heat just until the smallest bits of garlic starts to turn golden. Tip: If you want to tone down the spiciness of ginger, add ginger at this stage and saute it for a minute or two until wilted.

Step 5

Turn the heat up to high, add the chicken and toss it with the herbs until the chicken is about 30% cooked.

Step 6

Add the sauce, the ginger, mushrooms, onion, and red bell pepper. Toss everything together until the chicken is fully cooked through.

Step 7

Turn off the heat, add green onions and toss for a few seconds just to combine.

Step 8

Serve immediately with rice. Enjoy!