Ginger Chicken, Fungus and Mushroom Stir Fry

Taste of home!  I love this ginger chicken and mushroom dish.  This dish has everything dried mushroom, the chicken, ginger, and I like the combination of all makes this dish really scrumptious. Of course I can never replicate the exactness of my mother's cooking but this comes very close to it.  That is because I do not cook with a wok, tons of oil, and boned in chicken.  I do cook it with a lot of ginger because I love ginger in every bite. I use a combination of boneless skinless chicken breast and thighs.

Ingredients

• 2 chicken thighs and 1 chicken breast
• 10 dried mushroom
• 10 pieces of fungus
• 1/4 cup julienne ginger
• 2 cloves of garlic
• 1 tablespoon light soy sauce
• 1 tablespoon rice wine vinegar
• 1/4 cup rice wine vinegar 
• 2 tablespoon oyster sauce
• 1 teaspoon flour
• 1 tablespoon vegetable oil
• salt and white pepper to taste

Directions

1. Soak the fungus and mushroom for 1 hour, drain and cut into pieces.
2. Cut chicken into bite size chunks and season with salt and pepper.
3. In medium high heat, sauté the ginger for about 5 minutes.
4. Add garlic and sauté another 2 minutes.
5. Sprinkle flour over chicken and toss to coat evenly, and then add chicken to the pan.
6. After 5 minutes of cooking the chicken, add soy sauce, oyster sauce and rice wine vinegar.  
7. Cook for another 5 minutes before adding mushroom.
8. Sauté for another 20 minutes until everything is cook through and the flavors are incorporated.

You can reduce the amount of ginger or add more to your taste.