Soak the cloud ears in water and once they're soft, cut off the stems and tear into smaller pieces.
Season the chicken with 1/2 tsp salt, set aside. Wipe the beancurd sticks with a damp kitchen towel, break into shorter lengths and deep fry.
Drain off oil and set aside. Saute the ginger slices with some oil, add in the chicken pieces and stir-fry.
Mash up the preserved beancurd and add into chicken pieces, fry for a while.
Add in 1.1/2 cups of water and let it simmer. Add in the cloud ears, sugar and let the chicken cook till they are tender.
Add in the deep fried beancurd sticks and you may need to add in another cup of water at this juncture as the beancurd sticks tend to absorb a fairly substantial amount of liquid.
Fine tune to taste, toss in the wolfberries, give it a quick stir and turn off heat. Dish out onto plate and serve hot with rice.
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