Wash chicken and cut into serving pieces.  Heat oil.  Fry ginger slices until fragrant.  Add chicken and stir-fry for approximately 5 minutes.  Add soy sauce and sugar.  Cover wok and cook for 5 minutes approximately.  Add chinese wine and stir-fry for 1 minute.  Serve.

Marinade: 1 tsp light soy, 1 tsp dark soy, 1 tsp sugar, 1 tsp ginger juice, 1 TBsp Cornflour, 1 TBsp sesame seed oil, 1 Tbsp Chinese Rice Wine.

Soak lily buds, mushrooms, and wood fungus for about 30 minutes.  Cut wood fungus into small pieces.  Marinate chicken for at least 10 minutes.  Heat 1 Tbsp Oil in a clay pot.  Fry ginger until fragrant.  Fry Wood Fungus for 2 minutes.  Add red dates, mushrooms, and marinated chicken and fry for 5 minutes.  Pour in 2 cups of the mushroom soaking water.  Add the Lily buds.  Cover clay pot and bring to a boil, then lower flame and simmer for 15 minutes.  Serve.

150g Chicken Fillet, washed & cut into thin strips
1/2 carrot, cut into thin strips
10g "Mok Yee" / Wood Fungus, soaked & cut into thin strips 
2 slices Old Ginger
1 Tbsp Oil

Marinade: 1/2 tsp light soy, 1/2 tsp sugar, 2 tsp ginger juice, 2 tsp Chinese Wine.

Seasoning: 1 tsp light soy, 1/2 tsp sugar, 1 tsp sesame oil, 1 tsp Chinese Wine.