Bone and remove the skin from the chicken.
Then cut the chicken meat into small dice. Fill a bowl with hot water
and soak the wood fungus 10
minutes, wash well, remove any gritty portions and cut into bite-size
pieces. Soak ginger in lightly salted water for 10 minutes, then squeeze
out moisture. This makes the ginger less pungent. Heat lard and on medium low heat fry the onion until soft and
translucent, add garlic and stir until garlic starts to turn golden. Add
chicken and ginger and stir fry until chicken changes color, then add the
sauces, vinegar and sugar. When liquid boils reduce heat, cover and simmer
3 minutes. Do not overcook. Stir in spring onions and coriander leaves and
serve immediately while still hot with white rice.