Cut the chicken breast into fine strips and salt. Quarter the shiitake mushrooms and chop the green onion. Wash the pea pods, but leave them whole. Heat the sesame oil in a wok pan. Add chicken and stir-fry in it until crispy. Remove chicken again and set aside. Now stir-fry the corn cobs, mushrooms, pea pods and green onion pieces in the remaining fat in the wok pan for a few minutes. Add chicken back in. Season with oyster sauce, soy sauce, fish sauce and pepper. Lift out and arrange in small bowls.
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