Ginger and Black Fungus Chicken

Made a double, but substituted a small head of broccoli (partially steamed before adding) for the mushrooms. The mushrooms definitely add a unique texture, but this is still quite nice with broccoli, and I imagine other vegetables can be substituted in successfully as well.

Made a double again but I think Imessed up the sauce ratio as it wasn't as flavorful as usual. Still good though.

Made a ~double batch, but with probably 3x the normal portion of mushrooms. Still used the doushi instead of fermented soy beans, this time upping it to 4 tsp. in full. The salt was _almost_ right, but I still added a bit of soy sauce over top when served.

Made a double batch, again with double oyster sauce, kecap manis, and this time doushi as well. The salt was closer this time, but _still_ not quite enough.

Used ~10oz. chicken; doubled oyster sauce and kecap manis again; used 1tsp. chopped douchi instead of fermented soy beans; used pickled ginger instead of fresh; used a few garlic chives instead of green onion. Still pretty good, still not quite enough salt as is. I though the douchi would provide the missing salt, but it didn't provide as much as I was expecting.

Doubled the oyster sauce this time and used miso instead of fermented soy beans again. It still needed a bit more salt when served though.

Made with chicken thighs, miso instead of fermented soy beans, young Vidalia onion instead of green onion, and what I think were dried wood ears. Doubled the kecap manis because it wasn't as thick as it should have been (homemade). Didn't cook in a wok, but a large wok-like pan over highest heat. Soaked the chicken pieces in a cornstarch / rice vinegar paste for ~30 minutes before cooking, which gave it a nice finish and helped bind some of the water, allowing it to brown better. The dish is overall very good, but not quite salty enough as-is. The mushrooms kept a nice crisp texture that went very nicely with the soft chicken and onions. Will definitely be making again.