1. Blanch the yam in water, pour in the soaked fungus, blanch until broken, remove and set aside
2. Cut chicken breast into small pieces, add appropriate amount of ginger, soy sauce, a teaspoon of starch, and mix well
3. To adjust the fish sauce: 50 grams of white sugar, 10 grams of soy sauce, 25 grams of vinegar, stir well, add 10 grams of starch
4. Add chicken to the pot and fry until the color changes and remove
5. Add 60 grams of chopped pepper sauce, pour in fish sauce, stir well, add chicken breast, fungus, and yam
6. Stir fry until the fish sauce is thick, sprinkle with chopped green onion, mix well, and serve
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