2skinless chicken breast fillets (about 200gm each), thinly sliced185 ml(¾ cup) Shaoxing wine60 ml(¼ cup) light soy sauce2 tbspoyster sauce60 ml(¼ cup) peanut oil3garlic cloves, finely chopped15 gm(3cm) piece of ginger, finely shredded230 gmcanned bamboo shoots, drained (see note)350 gmmixed mushrooms, such as shiitake, oyster and black fungi2green onions, cut into 5cm lengths, plus extra thinly sliced, to serveTo serve:coriander leaves and steamed rice
Combine chicken, Shaoxing and sauces in a bowl and set aside. Heat half the peanut oil in a wok over high heat until smoking. Add garlic and ginger and stir-fry until fragrant (10-20 seconds). Add bamboo shoots and mushrooms, stir-fry until just tender and transfer to a plate with a slotted spoon. Add remaining oil to wok. Drain chicken (reserve sauce) and stir-fry with green onion until chicken turns opaque (1-2 minutes). Add reserved sauce and cook until sauce is bubbling (10-20 seconds), then return mushroom mixture to pan and toss to combine. Season to taste with freshly ground white pepper and serve immediately scattered with extra green onion and coriander leaves, and rice passed separately.
Note Canned bamboo shoots are available from Asian grocers.