Soak the shitake mushrooms in cold water for several hours or overnight. Drain the water and cut the mushrooms into thirds.
Marinate cut up chicken in light soy sauce, dark soy sauce, sesame oil, corn flour, 1 tbsp sugar for 30 minutes
In a bowl, mix the sauce with oyster sauce, wine, 2 tsp sugar. Mix well.
In a wok with oil, fry the mushrooms until fragrant (2 minutes). Add 1/4 cup of hot water to let the steam cook the mushrooms. Scoop the mushrooms out and set asisde.
With oil in the wok, fry the ginger for 2 minutes. Then add the celery and fry for another 1 minute, add the red pepper flakes and fry for another minute or two.
Add the marinated chicken and fry for about 5 minutes until it is cooked. Stirring constantly and cover in between the stirring.
Add the mushrooms and fry for 2 minutes.
Add 1/4 cup of hot water to the sauce and add it into the wok. Mix well and let it simmer for about 3 minutes.
