Stir Fried Chinese Black Ear Fungus Free Range Chicken with Celery Recipe

I cooked this quite some time ago when there was some leftover Chinese black fungus that I bought for my wife’s confinement when she delivered our youngest child.
I thought that it should go along well with chicken and celery. A little addition of Chinese rice wine provided some added flavouring to this dish.
Chinese fungus need to be soaked until they turn soft before you can cook them I like the crunchy texture of black fungus. They are also know as ear fungus, wood fungus, wood ear fungus, cloud ear fungus and.....many more names. It was found that Chinese ear fungus have anticoagulant properties. Being anticoagulant, means it stops blood from clotting, therefore I guess the Chinese people eat them for this purpose. Maybe they can improve blood circulation.

Ingredients
Half Free Range Chicken, cut into small pieces
Onions, 1 large, cut into four
Garlic, 5 pcs, chopped finely
Ginger, 5 to 7 pcs
Celery, 2 stalks
Chinese Rice wine, 2 table spoons
Salt to taste

Put wok in high heat and add 2 table spoon of vegetable oil. Fry the onions, ginger and garlic for a short while. Add chicken and stir fry until chicken are cooked. Add little to prevent the chicken from sticking to the wok. Add salt, wine and celery. Serve with white rice.