Chinese chicken and mushroom takeaway style

1. Heat the wok or fying pan until quite hot and add the chicken and

2. onion and ginger puree, stirring it around constantly until the

3. chicken is cooked and the onion is translucent but neither are browned

4. (onion should still have a bite).

5. Add the mushrooms and stir them all together for a couple of minutes

6. to soften the mushrooms (but not brown).

7. Mix the water,chicken stock cube, cornflour.

8. Add the liquid and continue to stir around until it thickens and coats

9. the other items (experiment with this - it you want thinner sauce add

10. less cornflour, thicker sauce add more cornflour).

11. Add about 1-2 table spoon of dark soy sauce and 1 - 2 tablespoons of

12. oyster sauce. Adjust to your own taste and colour.

13. stir in well, then allow the sauce to bubble, then its ready for

14. serving - with either rice or chips.