Hydrate morels by cooking in a separate pan with soaking liquid for 10 to 15 minutes until liquid is gone.
Cut the chicken thighs into bite-size pieces and marinate in 1 tablespoon soy sauce. Remove after 10 minutes, put in a plastic bag, and add potato starch to coat.
In a wok, heat oil and then fry chicken on medium heat, add garlic and ginger and continue to stir-fry. If the chicken is not cooked to an internal temperature of 160F, add a little water to cook thoroughly.
Once the chicken is cooked, add the morels.
Add remaining sake, oyster sauce, and soy sauce. Sauté until everything is coated. Spoon over rice or pasta.