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Thai dish recipes: ginger chicken with black fungus

Serves: 4 persons

1/4 cup black (wood) fungus

2 cups hot water

1 tbsp oil

3 cloves garlic, chopped

6 cm ginger, cut nto fine shreds

500 g chicken breast fillets, sliced

4 spring onions, chopped

1 sbsp soya sauce

1 tbsp fish sauce

2 tsp brown sugar

1/2 red capsicum, finely sliced

1/2 cup fresh coriander leaves

1/2 cup shreded fresh Thai basil leaves

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 chenges colour. Return all the chicken to the wok. Add spring onions and soya sauce; stir-fry for 1 minute.

3.

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

Note: Black (wood) fungus is a dried mushroom that swells to many times its size when soaked in hot water. It is available form Asian food specially stores.

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