Ingredients:

• 500 gms. cooked & shredded Chicken
• 4 nos. dried Mushrooms
• 1 no. finely chopped Onion
• 1/4litre Chicken Stock
• 3/4 cup Soya Sauce
• 1 tbsp. fresh ginger, finely chopped
• 1 no. Garlic clove, crushed
• 4 tbsp. Vinegar
• 1 tsp. Sugar
• 1 tbsp. Cornflour
• 1 tsp. Tomato puree
• Pepper to taste
• Salt to taste

Method:

1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.
4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.
5. Add the stock and the soya sauce mixture, together with the cornflour to the chicken.
6. Add the mushrooms and cook till sauce thickens slightly.