Stir-Fried Black Fungus and Chicken    Ingredients A     2 lbs. Chicken (boneless, skinless, cut into ¾” cubes) 1  Tbs.  Wine  3   Tbs.  Soy Sauce  ½  Tbs.   Sugar  ½   tsp.  Garlic Powder and White Pepper  1  tsp.  Corn Starch        Ingredients B       Black Fungus (soaked, cut into ¾” squares) 2 Tbs. Oil 5 Slices Ginger  ¼  Cup   Broth                                                      1-1½  Tbs.  Soy Sauce           Soak dehydrated Black Fungus in warm water until completely expanded. Depending on the thickness of black fungus, some may require as long as 2-hour soaking time. This black fungus has a rubbery texture when ready. Drain and cut black fungus. Estimate the amount (volume) to be similar to chicken. (Unused black fungus can be bagged to store in freezer for future use.) While soaking black fungus, marinate chicken in Ingredients A. Set aside. Chicken should be marinated for at least 1 hour prior to cooking. In high heat, pour oil in wok, place in ginger, and then stir-fry in chicken. When chicken is almost cooked or about 60% cooked, stir in drained black fungus, add broth, and soy sauce. Simmer for a few minutes, stir, then simmer again. Remove from heat when chicken is completely cooked.     This dish is juicy and delicious when served over rice.