Remove bones and skin from the chicken.
Cut the meat into 1/2 inch (1.5 cm) cubes about 1/4 inch (6 mm) thick.
Marinate with salt, rice wine, and tapioca starch.
Dice the water chestnuts; dice the bamboo shoots.
Soak the mushrooms in hot water for about 15 to 20 minutes.
Remove and discard the stems.
Cut them the same size as the water chestnuts.
Stir fry the raw nuts in 4 Tbs oil to lightly brown them.
Cool on paper towels.
Heat 2 Tbs oil in a wok over high flame.
Add the chicken and stir for about 2 minutes or until the chicken turns white.
Add the mushrooms, bamboo shoots, and water chestnuts and stir for another minute.
Add 2 Tbs hoisin sauce and mix well.
Turn off the heat, add the nuts to the mixture and stir a few times.