Cut chicken horizontally into thin slices with a cleaver.
Chop slices into 1-1/2" x 1/4" shreds.
Combine marinade ingredients in a medium bowl.
Add shredded chicken; mix well.
Let stand 15 minutes.
Soak wood ears in 2 cups hot water until soft, 15 to 20 minutes.
Wood ears will expand to several times their original size.
Break off hard stems and shred wood ears with cleaver.
Prepare Mandarin Pancakes and Duck Sauce; set aside.
Beat eggs slightly in a small bowl.
Heat 1 tablespoon oil in a wok over medium heat 1 minute.
Rotate wok so all sides are coated with oil.
Pour in beaten eggs.
Rotate wok so bottom and sides are coated with egg.
Push cooked egg to center of wok and rotate to swirl liquid eggs on sides to make a large thin omelette.
Remove cooked eggs from wok as soon as they are dry but before they turn brown.
Shred eggs with cleaver; set aside.
Heat 4 tablespoons oil in wok over high heat 1 minute.
Stir-fry garlic until golden, 30 seconds.
Add chicken shreds! Stir-fry until very lightly browned, about 1 minute.
Remove chicken shreds with a slotted spoon, draining well over wok; set aside.
Add hoisin sauce and 2 tablespoons oil to wok.
Stir-fry 2 minutes.
Add bamboo shoots, cabbage, carrot and shredded wood ears.
Reduce heat to medium and stir-fry 5 minutes.
Add salt, chicken broth, cooked chicken and shredded egg.
Mix well over high heat 1 minute.
Serve hot with shredded green onions, Duck Sauce and Mandarin Pancakes.
To eat: Spread a pancake flat on a plate.
Place 1/2 teaspoon Duck Sauce and several green onion shreds in the center.
Add 2 or 3 tablespoons chicken and vegetable mixture.
Roll up pancake and fold ends over to make a neat little package that can be picked up with fingers.