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1 large chicken breast
cup dried wood fungus
2 tablespoons finely shredded fresh ginger 1 small onion, thinly sliced
1 tablespoon lard or oil
3 cloves garlic, finely chopped
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 tablespoon vinegar
1-2 teaspoons sugar
3 spring onions, finely chopped
2 tablespoons chopped, fresh, coriander leaves |
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Method :
Remove skin and bones from chicken breast
and cut the meat into small dice. Soak wood fungus in hot water for 10
minutes, wash well, remove any gritty portions and cut into bite-size
pieces. Soak ginger in lightly salted water for 10 minutes, then squeeze
out moisture. This makes the ginger less pungent. (To shred ginger, thinly
peel off brown skin, cut into very thin slices, then cut slices into long,
thread-like strips.)
Heat lard or oil and on medium low heat fry the onion until soft and
translucent, add garlic and stir until garlic starts to turn golden. Add
chicken and ginger and stir fry until chicken changes color, then add the
sauces, vinegar and sugar. When liquid boils reduce heat, cover and simmer
3 minutes. Do not overcook. Stir in spring onions and coriander leaves and
serve immediately. |
