2 whole chicken breasts, about 2 lb.
1 tbsp. vegetable oil
1/4 c. vegetable oil
1 tsp. fresh ginger, slivered
6-8 dried black mushrooms
2 c. fresh mushrooms
4 oz. fresh snow pea pods
1/2 c. canned sliced water chestnuts
4 green onions (white part only) cut into 1 inch pieces
3/4 c. soup stock

MARINADE:

1 tbsp. sherry
1 tbsp. cornstarch
1 tbsp. cold water
1 tbsp. light soy sauce
1/2 tsp. salt
1/4 tsp. sugar
1/2 tsp. sesame oil
Dash of white pepper

SEASONING SAUCE:

2 tbsp. light soy sauce
2 tbsp. oyster flavored sauce
2 tsp. cornstarch, dissolved in 1 tbsp. cold water

Skin and bone chicken. Cut chicken into 2 inches in lengths and 1 inch wide thin slices. Mix marinade in a glass or plastic bowl and stir in chicken. Cover and refrigerate 30 minutes. Then add 1 tablespoon of oil to chicken; mix well to separate pieces. Soak dried black mushrooms in hot water until soft. Drain. Remove and discard stems; cut caps into 1/2 inch pieces. Remove strings from snow pea pods. Wash fresh mushrooms thoroughly and cut into 1/8 to 1/2 inch slices (if large mushroom, cut in half before serving).

Heat 1/4 cup oil in wok over high heat; add ginger. Stir fry until ginger is light brown. Add chicken, cook and stir until all chicken pieces turn white. Remove and set aside. Add soup stock and black mushrooms to wok. Cover and cook over medium high heat for 1-2 minutes. Add fresh mushrooms, snow pea pods, water chestnuts, and green onions; cook for another 1-2 minutes. Add soy sauce, oyster flavored sauce; mix well, and return chicken to wok. Bring to a boil. Thicken with cornstarch solution and serve. 4 servings.