Heat oil in a wok/pan. Add chicken to sear over high heat until it loses the pinkness.
Add ginger, garlic, wood ear, light and dark soy sauce, Shaoxing rice wine, white pepper, salt and sugar. Stir fry for 30 seconds then add water. Cover with a lid and braise for 5 minutes (remain high heat).
Uncover. Add sesame oil and fresh chili. Continue cooking over high heat (without the lid) until the liquid reduces to the desired amount.
Stir in scallions then serve immediately with steamed rice or as a topping for noodles.
Notes
1. You may also use chopped chicken pieces with skin on and bone in. Increase the cooking time accordingly. 2. To rehydrate wood ear mushrooms, soak them in plenty of cold water for 2 hours until plump. Alternatively, use hot water to reduce the time to 20 minutes.