Butterfly the chicken breast(s) by slicing each piece in half through the entire breast, so you end up with two pieces that are half as thick. To do this, put your palm flat on the chicken breast and press down firmly as you hold your knife parallel to the cutting board and then gently cut through the breast. Then, cutting against the grain of the meat (most likely at or close to cutting across the short side of the breast), slice the chicken thinly, no more than 1/8 inch thick (approximately the thickness of a US quarter). Tip: The meat will be easier to slice thinly if you put it in the freezer for 10 minutes first. Marinate the sliced chicken in a tablespoon or two of cooking wine; mix liquid in thoroughly, then add one teaspoon of cornstarch and mix well.
Peel, thinly slice and then chop the ginger into a very thin, delicate julienne. The key to this dish is how fine you can make the julienne, which you want to wilt and cling to the chicken and yet remain restrained in flavor.
Cut wood ear mushrooms, into approximately 1 cm wide slices (about the width of the chicken slices).
Heat oil in wok. Add chicken and stir fry until the meat starts to separate, then add julienned ginger and toss so the ginger separates and distributes throughout the chicken. Season very lightly with salt. When nearly cooked through, add the wood ear mushrooms. Toss together and season lightly with rice vinegar (try ½ to 1 tablespoon) and a pinch of salt. Toss, taste and adjust seasoning.