Ingredients :
Dried mushrooms * 30g 
Spring onion * 50g
Chicken * 1.5kg 
Cornflour *
Oil * ¼ cup
Fresh ginger * 5 slices
Clove garlic, crushed * 2-3pcs
Chicken stock * ¼ cup 
Dry white wine * ½ cup
Cornflour, extra * 2 tsp 
Soy sauce * 1 tbsp 
Chicken stock, extra * ½ cup

Method :
1. Place mushrooms in bowl, cover with hot water, stand 30 minutes; drain. 
2. Trim mushroom stems. Cut shallots into small serving-size pieces, coat chicken well with cornflour.
3. Heat oil in work or frying pan, stir-fry chicken in batches until golden brown.
4. Return all chicken to work.
5. Add mushrooms, onion, ginger and garlic to wok, stir-fry 1 minute.
6. Add combined stock, wine and blended extra cornflour and sauce.
7. Stir until mixture boils.
8. Place chicken mixture into hot pot or ovenproof dish, add extra stock.
9. Bake, covered, in moderate oven about 25 minutes or until chicken is cooked.