30g dried mushrooms
4 spring onion
¼ cup oil
5 slices fresh ginger
1 clove garlic, crushed
¼ cup chicken stock
½ cup dry white wine
2 tsp cornflour, extra
1 tbsp soy sauce
½ cup chicken stock, extra
Place mushrooms in bowl, cover with hot water, stand 30 minutes; drain.
Trim mushroom stems. Cut shallots into small serving-size pieces, coat chicken well with cornflour.
Heat oil in work or frying pan, stir-fry chicken in batches until golden brown.
Return all chicken to work.
Add mushrooms, onion, ginger and garlic to wok, stir-fry 1 minute.
Add combined stock, wine and blended extra cornflour and sauce.
Stir until mixture boils.
Place chicken mixture into hot pot or ovenproof dish, add extra stock.
Bake, covered, in moderate oven about 25 minutes or until chicken is cooked.