In a bowl, combine diced boneless skinless chicken thighs with water, cornstarch, vegetable oil, and oyster sauce. Mix well to coat the chicken evenly and let it marinate for at least 15 minutes.

Rinse the dried shiitake mushrooms under cold water, then soak them in hot water for at least 2 hours. Once softened, slice the mushrooms thinly.

Carefully cut the soft tofu into ¾ inch cubes and lay them gently on a plate.

In a separate bowl, whisk together the chicken stock, sugar, oyster sauce, light soy sauce, dark soy sauce, and sesame oil until fully combined.

Heat a non-stick wok over medium-high heat, add a splash of vegetable oil, and stir-fry the marinated chicken for about 1 minute. Remove and set aside.

In the same wok, add more vegetable oil, toss in grated ginger and the white parts of scallions, and sauté for 1 minute until fragrant. Then add minced garlic.

Add soaked shiitake mushrooms along with Shaoxing wine, stir-fry for 1 minute, then pour in the sauce mixture and add cornstarch slurry to thicken it.

Gently fold the drained soft tofu cubes and stir-fried chicken into the bubbling sauce. Heat together for a few minutes.

Transfer the mixture into a clay pot or Dutch oven. Simmer over medium heat for about 8 minutes, topping with the green parts of scallions.

Stir in a handful of frozen peas, adjusting seasoning with salt if needed. Cook for an extra minute and serve hot.