Ginger Chicken with Black Fungus Recipe

Preparation time: 25 minutes
Total cooking time: 15 minutes
Recipe serves 4

Ingredients

¼ cup black (wood) fungus

2 cups hot water

1 tablespoon oil

3 cloves garlic, chopped

6 cm ginger, cut into cfine shreds

500g chicken breast fillets, sliced

4 spring onions, chopped

1 tablespoon Golden Mountain sauce

1 tablespoon fish sauce

2 teaspoons brown sugar

½ red capsicum, finely sliced

½ cup fresh coriander leaves

½ cup shredded fresh Thai basil leaves

Method

1. Place the fungus in a bowl of hot water for 15 minutes until it is soft and swollen; drain and chop roughly. 

2. Heat oil in a large wok; add garlic and ginger and stir-fry for 1 minute. Cook the chicken in batches; stir-fry over high heat until chicken changes colour. Return all the chicken to the wok. Add spring onions and Golden Mountain sauce; stir-fry for 1 minutes.

3. Add the fish sauce, brown sugar and fungus to the pan. Stir thoroughly; cover and steam for 2 minutes. Serve immediately, scattered with red capsicum, coriander and basil. Serve with steamed rice.

Note

Black (wood) fungus is a dried mushroom the swells to many times its size when soaked in hot water.