In a small bowl, soak the mushrooms in boiling water for 20 minutes or until they become tender.
Remove the mushrooms from the water with a slotted spoon and squeeze to remove any excess liquid. Reserve 1⁄4 of the liquid and set aside (this is the mushroom stock).
Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. Add the garlic and ginger to the hot oil. Stir-fry for about 30 seconds.
Add the chicken and stir-fry about a minute. Add the fresh mushrooms and cook until tender and the liquid they release cooks down.
Add the soaked mushrooms and stir-fry another 2 or 3 minutes.
Add the oyster sauce, dark and light soy sauce, rice wine or sherry, the mushroom stock, and cornstarch mixture. Bring to a boil and stir-fry until the mushrooms are coated and the sauce has thickened (another 2 or 3 minutes).
Stir in the green onion. Serve immediately with fried rice or side of your choice.
If you can’t find dried mushrooms, the fresh shiitake mushrooms work great on their own.
Having trouble finding Chinese rice wine? You can replace it with dry sherry (which until now, I have always used in my Chinese cooking and it works really well).
Need an alternative to oyster sauce? Try using hoisin sauce or teriyaki sauce. Both are great options.
Need an alcohol free recipe? Just use the mushroom or chicken stock instead.
I like to keep the mushrooms whole, but if they are too large, you can slice them.
Cornstarch & water is used to thicken this sauce. Be sure that they are mixed until smooth to prevent clumping when added. When in doubt, run it through a strainer.