Cut the chicken thighs into bite-sized pieces. Marinate with oyster sauce, seasoning sauce, chicken bouillon, light soy sauce, dark soy sauce, sesame oil, Chinese cooking wine, sugar, and blended cilantro roots and garlic. It's best to marinate overnight in the refrigerator.

Slice the green chilies and soak them in vinegar. Prepare the green onions and cucumber. Boil the eggs for 8 minutes. Soak the shiitake mushrooms.

Stir-fry the chicken with sliced shiitake mushrooms until just cooked. Add enough water to cover. Mix cornstarch with water and gradually add to thicken, stirring continuously.

Taste and adjust seasoning. Serve over rice, garnished with cucumber, green onions, boiled eggs, and vinegar-soaked green chilies.