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
Ginger Chicken - Yum
This dish is amazing. Quick and simple to make. I add cabbage towards the end and sometimes cashews. Always delicious.
Cooking made easy
Thank you for de-mystifying Thai cooking. I love the flavours and it’s so easy to follow your recipes.
Amazingly delicious and easy !
Thank you for this delicious and easy recipe. I made it 3 times in the last month. Neibila from Luxembourg 🇱🇺