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1
Cut chicken into pieces and place in a mixing bowl.
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2
In a small bowl, mix together Accent, 2 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine and 1/8 teaspoon of sesame seed oil.
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3
Pour mixture over chicken, and mix to coat well.
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4
Let marinate for 1 hour.
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5
Heat WOK to medium-high, add peanut oil.
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6
Add chicken pieces and deep fry for 5 to 7 minutes or until chicken is light brown, stirring often.
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7
Remove chicken from Wok and set aside.
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8
Remove peanut oil from Wok into a container and reserve.
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9
Re-heat Wok to medium-high and add 2 tablespoons of reserved peanut oil.
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10
Add green onions, garlic and ginger and brown, stirring continuously.
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11
Return chicken to Wok and stir well with mixture.
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12
Add drained mushrooms and prepared sauce (see SAUCE below).
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13
Cover Wok with lid and simmer for 15 minutes on medium-high heat, stirring occasionally.
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14
Remove chicken from Wok and cut into smaller chunks if desired.
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15
Display chicken on a platter.
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16
Pour sauce over chicken.
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17
Serve with cooked rice.
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18
SAUCE: In a mixing bowl, whisk together dark soy sauce, light soy sauce, sugar, Accent, Chinese cooking wine, sesame seed oil and water.
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19
Use as noted above.
