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1. Soak the dried oysters in cold water for 15 minutes, and rinse them well to ensure any and all sand has been rinsed off.
2. Set aside.
3. Soak the black moss in cold water for 15 minutes.
4. Swish it around a bit to loosen any dirt or particles.
5. Remove by hand and discard the water.
6. Repeat the process once more before transferring the moss to a colander to drain.
7. Soak the dried mushrooms in hot water for at least 90 minutes.
8. You may need to soak them longer if the mushrooms are large and meaty.
9. Soaking overnight is recommended.
10. Once the mushrooms are rehydrated, give them a final rinse and squeeze them gently to remove excess water.
11. Cut off the stems and discard them.
12. If using the chicken fat, render it in a pot over medium heat until the fat is a little crispy.
13. If not using the chicken fat, heat the pot over medium high heat.
14. Add 1 tablespoon of canola oil, the chicken base, smashed ginger slices and scallion whites, and brown them until caramelized (about 1 minute).
15. Add the mushrooms, and stir fry for another minute.
16. Add the oysters and continue stir-frying for another minute.
17. Add the Shaoxing wine and, after a quick stir, add the chicken stock, sugar, soy sauce, and oyster sauce.
18. Stir everything together.
19. Next, add the fat choy and gently stir it in without breaking it up, so it's submerged in the liquid.
20. Cover, reduce the heat to medium low, and let simmer for 20 minutes.
21. Line a large deep serving plate with hand-torn romaine or iceberg lettuce.
22. Uncover your simmering pot and increase the heat to reduce the sauce until most of the standing liquid is no longer visible.
23. Stir in the green portion of the scallions, and spoon the mixture over the top of the lettuce.
24. Try to place the oysters and mushrooms on the top where they are visible, and serve hot!.

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