Chicken Stir-fry Dried Fungus (I)

Ingredients:
Chicken thighs - 3 to 4 (200 to 250g) (sliced)

Dried fungus - a handful

Celery - 2 stalks (cut into thin slices)

Diced garlic - 1 tbsp

Red chilies - 3 (diced)

Salt and pepper - add to taste

Canola oil - 3 to 4 tbsps

Soak the dry fungus in hot water for about 10 minutes, until they're all soft. Then rinse through with water, removing any hard stubs. Then drain the water.
Mix the chicken slices with 2 teaspoons of corn starch and 1.5 tablespoons of cooking wine. Mix well.
Heat the oil to smoking point in a wok (or pan). Add in the red chilies, and diced garlic. Right away add in the chicken, and stir until it's no longer pink.
Add in the salt and pepper, celery, and dried fungus. Stir for 2 to 3 minutes until the celery and fungus are cooked.