Ginger and Black Fungus Chicken (姜丝云耳鸡)

So far, I’ve gotten my hubby to try eating different foods and I think he still struggles to understand why I enjoy food so much. For him, food is just for energy, just to keep him alive but I give him credit for trying new things. Of course, I leave everything spicy out so he can at least try it ;-) nice me
Tonight’s dinner was ginger and black fungus chicken. Steve enjoyed it and I must admit that I enjoyed it thoroughly as well!! I got this recipe from rasa malaysia.


Recipe:

Ginger and Black Fungus Chicken (姜丝云耳鸡)

Adapted from "Thai Cooking Made Easy"

Ingredients:

1 skinless & boneless chicken breast (cut into strips)

2 inches ginger (peeled and cut into thin strips)

1 teaspoon oyster sauce

1 1/2 teaspoon kecap manis (sweet soy sauce)

1 teaspoon sugar

1 teaspoon fermented soy beans (taucheo)

4 pieces dried black fungus (pre-softened in warm water for 30 minutes, then cut into strips)

1 1/2 tablespoons cooking oil

1 small red onion (quartered)

2 tablespoons water

Method:

Heat up the cooking oil in a wok and stir fry the ginger strips until aromatic. Add in the onions and black fungus and do a few quick stirs. Add the fermented soy bean before adding the chicken strips into the wok. Stir-fry the chicken meat until the color changes, then add in oyster sauce, kecap manis, and sugar. Stir all ingredients together before adding in the water. Do a few quick stirs, dish out and serve hot with steamed rice.