Stir Fry Dark Soy Chicken

Preparation Time:  10 minutes
Cooking Time: 20 minutes

Ingredients 
1/2 chicken, chopped to medium sizes 
(Cold Storage provides chopping service. I always ask them to cut the chicken before hand. You can ask them to remove the skin too, for healthier cooking. Tell them to cut smaller sizes if you don't prefer chunky chix!)
5 medium size capsicums of different colours (can add more if you like), sliced thick
6 pieces of medium size chinese mushrooms, soaked till soft, remove stalk (do not pour away the water, keep a bowl of it)
1 teaspoonful of chopped garlic
6 slices of young ginger 

1/2 stalk of Chinese Parsley, keeping only the leaves

A mixture of 
5 tablespoon of abalone oyster sauce
1 tablespoon of light soy sauce
1 tablespoon of dark soy sauce
1/2 tablespoon of sesame oil
1 tablespoonful of Chinese Shaoxing Wine

Method
1. Heat up your frying pan and put in the cooking oil
2. Once the oil is heated, add ginger slices and fry till golden brown
3. Add your chopped garlic and fry till golden brown
4. Pour in your chicken pieces. Fry them till the meat turns white.
5. Add in the cut capsicums and mushrooms and stir well. 

6. Cover the lid of the pan for 1 minute, and add your mixed sauce.

7. Pour 1 rice bowl of water from the soaked mushrooms and 1 bowl of water into the pan.
8. Stir well and add salt to taste if required.

9. Lower fire and simmer for 15 minutes or till water starts to dry up.

10. Remove from pan and garnish with Chinese Parsley.