Cut the chicken breast vertically into half & cut into small cubes.
In a large mixing bowl, marinate the chicken cubes with rice wine, cornflour, soya sauce and sesame oil.
Add sugar, oyster sauce & black pepper.
Mix them well & cover with cling film.
Marinate this for 1 hour.
To prepare the sauce, in a small bowl combine together rice wine,sesame oil, oyster sauce & soya sauce.
Whisk them well & keep it aside.
Finely chop the ginger, garlic into small pieces.
Finely chop the red onions & spring onions.
Wash the mushroom & slice it thinly.
Heat the oil in a large skillet & saute the finely chopped ginger & garlic.
Add onion & cook, stirring occasionally, until browned for about 5 – 6 minutes.
Add marinated chicken & fry well.
Add water & cook for 4 – 6 minutes or until it is cooked.
Add the chicken stock & stir to combine.
Add the mushrooms to the skillet and cook, tossing, until browned, 4 to 6 minutes.
Finally add the mixed sauce & keep stirring occasionally.
Garnish with finely chopped spring onion.