Stewed chicken with carrot and mushrooms

Ingredients:
2 chicken thigh
6 dried Chinese mushrooms (soak, cut off tip and leave whole)
1 red carrot (cut into chunk)
1 stalk spring onion (cut into 1 inch length)
4 slices ginger
1/2 tbsp shao hsing wine
1 tbsp cooking oil
200ml water (add more if needed)

Marinade:
2 tbsp dark soy sauce
1 tbsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
1/4 tsp pepper

Methods:

1. Rinse chicken, cut into bite-size pieces and marinate, mix well and set aside for one hour.
2. Heat oil in a wok and saute ginger slices until fragrant.  Add in the mushrooms and fry for a few minute, then add chicken and fry until the meat is firm.  Stir in shao hsing wine and quick fry to mix, then add carrot and water.  
3. When it comes to a boil, continue to braise over low heat.  Add in more water if needed during braising and taste for the correct seasoning.
4. When the chicken is tender and the sauce has reduce, stir in spring onion, mix well, dish and serve.