OAK DRIED SHIITAKE MUSHROOM IN A BOWL OF WATER. SET ASIDE. HEAT A SAUCEPAN OVER MEDIUM HIGH HEAT, ADD ABOUT 2 TABLESPOONS OLIVE OIL.
WHEN OIL IS VERY HOT, ADD MINCED GARLIC AND ONION, WAIT FOR THE ONION TO BECOME SOFT AND TRANSLUCENT THEN ADD THE CHICKEN THIGHS, SEASON WITH SALT AND GROUND BLACK PEPPER AND COOK CHICKEN UNTIL BROWNED ON BOTH SIDES. ADD TOMATO PASTE, RED WINE AND WATER AND GREEN CHILLIES.
BRING TO A BOIL THEN LOWER THE HEAT; SEASON WITH A LIITLE FISH SAUCE, IF USING ( ABOUT 1 TABLESPOON); THEN LET CHICKEN SIMMER FOR HALF AN HOUR OR UNTIL TENDER, ADD OKRA, COOK FOR 3 MINUTES. DRAIN SHIITAKE MUSHROOM, SQUEEZE THE EXTRA WATER OUT ( IF YOU HAVE WHOLE SHIITAKE MUSHROOMS, SLICE IT FIRST) THEN ADD TO THE CHICKEN. COOK FOR ABOUT 10 MORE MINUTES. TURN OFF HEAT, PLATE AND SERVE..WITH RICE OF COURSE! ENJOY!