Ginger and Black Fungus Chicken Recipe
This chicken recipe is a plain and humble dish that anyone can make in their kitchen.
This Thai-Chinese dish is delicious and goes well with steamed rice.
The recipe is originally Chinese as many Thai recipes are adaptations of Chinese food.
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Ingredients for the Recipe
This ginger chicken dish is inspired by a recipe from “Thai Cooking Made Easy.”
The recipe calls for the following ingredients:
- Chicken breast.
- Ginger.
- Black Fungus.
- Red onion.
- Fermented yellow bean sauce. It adds a lot of depth to the taste of the chicken and black fungus.
- Sweet soy sauce.
How Many Calories per Serving?
This recipe is only 109 calories per serving.
What Dishes to Serve with This Recipe?
Serve this dish with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Ginger and Black Fungus Chicken
Ginger and black fungus chicken is a plain and humble dish that anyone can whip up in their kitchen. It's delicious and goes well with steamed rice.
Ingredients
- 1 1/2 tablespoons cooking oil
- 2 inches ginger, peeled and cut into thin strips
- 1 small red onion quartered
- 4 pieces dried black fungus softened in warm water for 30 minutes, then cut into bite-size pieces
- 1 teaspoon fermented soy beans taucheo
- 1 skinless & boneless chicken breast cut into strips
- 1 teaspoon oyster sauce
- 1 1/2 teaspoons sweet soy sauce kecap manis
- 1 teaspoon sugar
- 2 tablespoons water
- 1 stalk scallion cut into 1 inch (2 cm) length
Directions
-
1
Heat up the cooking oil in a wok and stir fry the ginger strips until aromatic. Add in the red onion and black fungus and do a few quick stirs.
-
2
Add the fermented soy bean before adding the chicken strips into the wok. Stir-fry the chicken until the surface turns white.
-
3
Add in oyster sauce, sweet soy sauce (kecap manis) and sugar. Stir all ingredients together before adding the water. Add the scallions, do a few quick stirs, dish out and serve hot with steamed rice.
Recipe Notes
Black fungus is also called "cloud ear" (云耳) or "wood ear" (木耳).
Very good!
I made this recipe Sunday, and forgot the prime rule of stir-fry: have everything ready before turning on the heat. I scorched the oyster sauce just a hair. I gave some to my Filipina girlfriend, and she just called and said “Oh…My…God… It was delicious!” I just remade it, and had everything ready and mixed before I turned on the heat. It’s better this time.
Thanks for your trying!
Can I use regular low sodium soy sauce in place of sweet soy sauce?
Sweet soy sauce is sweet. You can just add sugar plus the soy sauce.