Recipe: Ginger and Black Fungus Chicken (姜丝云耳鸡)
Adapted from “Thai Cooking Made Easy”
Adapted from “Thai Cooking Made Easy”
Ingredients:
1 skinless & boneless chicken breast (cut into strips)
2 inches ginger (peeled and cut into thin strips)
1 teaspoon oyster sauce
1 1/2 teaspoon kecap manis (sweet soy sauce)
1 teaspoon sugar
1 teaspoon fermented soy beans (taucheo)
4 pieces dried black fungus (pre-softened in warm water for 30 minutes, then cut into bite-size pieces)
1 1/2 tablespoons cooking oil
1 small red onion (quartered)
2 tablespoons water
1 stalk scallion (cut into 1 inch length)
Method:
Heat up the cooking oil in a wok and stir fry the ginger strips until aromatic.
Add in the onions and black fungus and do a few quick stirs.
Add the fermented soy bean before adding the chicken strips into the wok.
Stir-fry the chicken meat until the color changes, then add in oyster sauce, kecap manis, and sugar.
Stir all ingredients together before adding in the water.
Add the scallions, do a few quick stirs, dish out and serve hot with steamed rice.
Cook’s Notes:
- Black fungus is also called “cloud ear” (云耳) or “wood ear” (木耳).
- You can purchase the cookbook “Thai Cooking Made Easy” from my Amazon store. Click here to buy.
http://rasamalaysia.com/recipe-ginger-and-black-fungus-chicken/2/
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