Chicken and shiitake stir fry over rice

Soak two dried shiitake in one cup of cool water for at least four hours or overnight.

Squeeze the mushrooms out and reserve the liquid, discarding any sediment.

Snip off the stems and dice the mushrooms into one centimetre chunks, then marinate.

Turn the reserved soaking liquid into a pre-prepared sauce and set aside.

Chop the chicken thigh into one inch chunks, marinate, then coat with about a tablespoon of oil.

Heat the oil to about 170C and fry the chicken until cooked through, about one minute; remove, drain, dip out the oil.

Swirl in a tablespoon of oil and fry the sliced ginger and scallion whites over a medium-low flame until fragrant, about 30 seconds.

Add the mushrooms and fry until fragrant, about two minutes.

Raise the flame to high, swirl in a teaspoon of Shaoxing wine, add the pre-prepared sauce and bring to a boil.

Boil about one minute to infuse more mushroom flavour.

Add the chicken and boil another two minutes to absorb the flavour.

Thicken with the starch slurry to taste, then add the remaining scallion.

Finish with half a teaspoon of toasted sesame oil and spoon over rice.