400g (14 oz) chicken thighs, thinly sliced
2 tbsp vegetable oil
5 garlic cloves, roughly chopped
1 onion, sliced
5cm piece (about 40g/1.4 oz) young ginger*, finely sliced
150g (5 oz) fresh wood ear mushrooms*, sliced
2 spring onions (scallions), cut into batons
steamed rice to serve
Marinade:
1 tsp sweet dark soy sauce
½ tsp white pepper
Stir-fry sauce:
2 tbsp oyster sauce
2 ½ tsp fish sauce
1 tsp sugar
Combine the marinade ingredients with the chicken.
Combine the ingredients for the stir-fry sauce.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, onion and ginger and stir-fry for half a minute. Add the chicken and stir-fry until almost cooked.
Add the mushrooms and stir-fry for another half a minute. Then add the stir-fry sauce you made earlier. Stir-fry until just combined and the chicken is cooked. Toss through the spring onions. Then remove from heat and serve with steamed rice.
Notes:
– Young ginger has very pale, thin skin and is milder than regular or old ginger (which has the light brown skin. If using regular ginger, use half this amount.
– If fresh wood ear mushrooms are not available, you can use dried wood ear mushrooms. Soak them in hot water for 20 minutes or until tender.
Love the detailed revipes
Love the detailed recipes and presentation
Stir fry chicken
Love it
Easy tasty weeknight dish
Despite the fact I had to compromise by using old ginger and dried woodear this dish tasted really tasty. Had it with stir fried bok choy and cauliflower rice. Lovely quick fix and will have it again