Instead of washing, wipe the mushrooms
with damp kitchen towel to maintain the flavor. If the mushrooms are
large, cut into halves or even quarters. Shred the chicken meat into
strips. Heat a wok with the oil and saute the garlic and onion until
golden brown. Do not burn. Add the chicken strips and stir fry on high
heat for about 2 minutes. Cover with a lid and cook for a further 3
minutes on medium heat.
Add the salt
to taste and the soy sauce, then the mushrooms. Cover and simmer for
about 4 minutes. Remove the lid and raise the heat to cook until most of
the liquid has evaporated. Serve hot with plain steamed white rice.