Ingredients:
  • ½ cup rehydrated shitake mushrooms
  • 1/2 cup wood ear mushroom
  • 2 tsp sugar         
  • 1 onion 
  • 1 green onion         
  • 1/3 cup ginger, julienned
  •  2 cloves garlic, chopped
  •  2 tablespoons fish sauce
  •  1 cup Chicken giblets, sliced thinly     
Method:
  1. Soak the mushrooms in warm or hot water for at least 5 minutes or until you are ready to use them.
  2. Julienne the ginger to get thin, matchstick-like pieces, 4 cm (~1 ½ in). An 8 cm (3 in) piece of ginger which comes out to about 1/3 cup when julienned. Ginger may be reduced in hotness by soaking the julienned product in water for a couple of minutes and draining before use.
  3. Slice various chicken giblets into thin slices.
  4. Halve the onion lengthwise and slice lengthwise into pieces so that when cooked and separated, all pieces will look the same.
  5. Cut the mushrooms into bite size pieces or thin slices.
  6. Slice the green onion into 3 cm pieces
  7. Cooking: Add a tablespoon of oil to a hot work over medium to high heat. Add chopped garlic and some of the julienned ginger and fry for a minute or so. The ginger and garlic will start to turn brown. Add chicken and stir to coat the chicken with oil for a minute or so. Add onions, the rest of ginger and ear wood mushrooms. Stir to mix well. Add fish sauce and sugar. Stir for a couple minutes to cook all ingredients and let the ingredients absorb the fish sauce and sugar.
Serve with rice