1
Marinate the chicken with 1 tbs soy sauce and 1 tbs sesame oil for 5 minutes. Set aside.
2
Mix 1 tbs soy sauce with fish sauce and sugar. Make sure the sugar is total dissolved. Set aside.
3
Heat 2 tbs sesame oil over medium heat. When the oil starts rippling, stir in garlic and garlic chili paste. Stir constantly until fragrant. The garlic should just turn light golden brown at the edges, about 30 sec.
4
Stir in the chicken. Turn heat to high. Stir constantly. Make sure the garlic and garlic chili paste coat each chicken strip well. Cook until all chicken strips turn pale white, about 3 minutes.
5
Stir in ginger strips. Stir constantly until the ginger flavor is fully released, about 2 minutes.
6
Stir in onion and black wood ears. Stir constantly. Make sure the onion and black wood ears are evenly distributed. Cook until the onion and black wood ears are softened, about 3 minutes.
7
Pour in fish sauce mix. Stir and mix well with the rest ingredients. Cook for 1 minute.
8
Stir in scallion. Cook for 30 sec.
9
Serve hot with white steam rice.