Chicken With Garlic Sauce

Back at home if you went to have chinese food, it was Chilly Chicken, Chicken Manchurian , some kind of noodles etc....... and if you eat these dishes they were super spicy which we all loved it.
Just thinking about those spicy dishes make me drool.

So in 91 Hans and I was in Bombay ( Mumbai) and we stayed there for few days before going back to Belgium and we went to a Chinese Restaurant I can see the street in my mind but don't know the name I am sure Hans remember the name ( will ask him when he comes home)
So we went to this posh looking Chinese Restaurant and they gave us the menu card and I was expecting the usual Spicy Chillie Chicken etc.... but the dishes in the menu card was totally newto me and we ordered our dishes and I have to say I was ( We) blown away, the food was totally different than the chinese we were used to and even the dishes were present in such a way example on top of some seaweed etc......and the taste it was nothing like i have ever had, the dishes were not that spicy but they were really so super yumm.

That is what I think about this Chicken dish. It is not spicy at all there is not even a chillie in the dish.
It is really authentic , it has to be,as it comes from Bee's book Easy Chinese Cook Book.
As you know I am in love with this book, I have made few dishes and it always comes out delicious like this Kung Pao Chicken.
I always use the tenderizing method Bee mentioned.

250 gm skinless chicken breast, cut into bite sized cubes
1 wood ear mushroom
1 tsp chinese rice wine or Sherry
1 tbsp corn starch
3 tbsp oil
3 - 4 garlic minced
1/2 bell peper deseeded and cut into pieces , i used red one
50 gm canned bamboo shoots, rinsed
2 green onions  trimmes and cut into pieces

Sauce
2 tbsp soy sauce
3/4 tsp dark soy sauce ( i didn't use i just took the amount of normal soysauce i have)
1 tbsp chinese black vinegar
1 tsp chillie oil
1/2 tsp sugar
3 tbsp of water
1 heap tsp pf worn starch
Peper and salt to taste.
( I used more of these amount written as I wanted to have more sauce, so used much more of soy sauce, water,corn starch etc )

Treat the chicken according to ow to tenderize te chicken. This is a optional step.
Soak the wood ear mushroom in warm water,about 15 minutes and then cut into pieces.
Marinalte the cicken pieces with rice wine and corn starch for 10 minutes.
Mix all te ingridients for the sauce in a small bowl and set aside.

Heat 1 tbsp of te oil in a wok over a high heat.
 Add the chicken and stir fry untill it is half cooked or turned opaque.
Dish out and set aside.
Heat the remaining 2 tbsp of oil in the wok over hight eat. Add te garlic and stir fry untill aromatic, then add the wood ear mushroom, bell peppers and bamboo shoots.
Stir fry the ingridients  untill you smell the pepprey aroma from te pappers, about 1 minute.
Return te chicken into the wok, stirring well to combine with the ingridients. Pour in the sauce and stir continously untill the chicken meat is well coated with teh sauce. Stri in the green onions, dish out and serve with steamed rice.