1. Soak Volvariella volvacea and Auricularia auricula, and squeeze out water.

2. 1 slice of ginger, 1 slice of onion, half a spoonful of wine and boiled water. Add Auricularia auricula and Volvariella volvacea, cook for 5 minutes, remove and cool, then squeeze out the water.

3. Wash and chop the chicken, and marinate with a little salt, half a spoonful of corn starch, half a spoonful of soy sauce and 1 spoonful of oil 10 minute.

4. Put the oil in the wok, saute the ginger slices, add the chicken pieces until they are slightly yellow, add the straw mushroom, fungus and seasoning, and stew until the chicken is cooked, about 15 minutes. Add starch, sesame oil and a little pepper to thicken and serve.