Combine chicken with soy sauce, rice wine, and corn starch in a bowl. Allow chicken to marinade in the refrigerator for 15 minutes.
Boil bamboo shoot for 10 minutes. Remove and drain. When cool enough to handle, cut into thin slices.
Heat up wok or large fry pan. Once wok is heated, add vegetable oil. Stir fry minced garlic, ginger, fermented black beans, and red chili for 2 minutes.
Add marinated chicken, mushrooms, and bamboo shoots. Stir to get ingredients well mixed. Add ¼ cup (60ml) water. Continue to stir for about 5 minutes until chicken and mushrooms are cooked through.
Black beans are salty. Add salt only if needed.
Turn off stove. Drizzle sesame oil over the chicken. Remove and serve immediately with steamed rice.