Braised Bean Curd Skin With Mushrooms

• 3 oz bean curd skin sticks (in 2 inch pieces)
• 1,6 oz Sous Chef dried sliced shiitake mushrooms
• 1,6 oz dried wood ear fungus, broken into 2cm pieces
• 1 tbsp vegetable oil
• 4 fat cloves garlic (20g), sliced
• 1 tsp finely grated ginger
• 1 fat red fresh chilli (.71 oz) with its seeds, finely diced
• 1 tbsp Shaoxing rice wine
• 2 tbsp light soy sauce
• 2 tsp dark soy sauce
• 1/2 tsp Chinkiang black vinegar
• 2 tsp sugar
• 1 tsp salt, divided
• 2 tsp potato flour
• 1 tsp sesame oil

1. First rehydrate the dried bean curd skin sticks. In a large shallow dish, pour over boiling water and leave to soak for 10 minutes until soft. Cover with a small saucer if needed to keep the bean curd sticks submerged. Drain and discard the soaking liquid, gently squeezing out any excess water. 
2. Whilst the bean curd sticks soak, rehydrate the mushrooms. Add the sliced shiitake mushrooms, and broken black fungus to a small saucepan. Cover with boiling water and simmer for 6 minutes until soft. Drain, and reserve the soaking liquid. Rinse the drained mushrooms in several changes of water.
3. Heat the oil in a wok, and add the garlic, ginger and chilli. Fry for 1-2 minutes until fragrant. Tip in the softened sliced bean curd skin sticks and mushrooms. Stir in the shaoxing rice wine, light soy, dark soy, vinegar, sugar and 1/2 tsp salt. 
4. Measure out 400ml of the mushroom soaking liquid, taking care to leave behind any sediment. Make up to 400ml with boiling water if needed. Pour into the wok and simmer gently for 10 minutes.
5. Mix the potato flour with 3 tbsp cold water, and add to the wok. Stir for a minute until lightly thickened. Add the sesame oil, and another 1/2 tsp salt to taste.
6. Garnish with sliced spring onion, and serve with plain steamed rice. Drizzle over more sesame oil if desired.