Ingredients
The following ingredients have 4 Servings
- 3 tablespoons black fungus
- 1 tablespoon oil
- 3 garlic cloves, chopped
- 5 cm (2 inch) piece fresh ginger, shredded
- 500 g (1 lb 2 oz) boneless, skinless chicken breasts, sliced
- 4 spring onions (scallions), chopped
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons soft brown sugar
- 1/2 red capsicum (pepper), finely sliced
- 1 small handful coriander (cilantro) leaves
- 1 small handful Thai basil leaves, shredded
Instruction
- <p><strong>1.</strong> Place the fungus in a bowl of hot water for 15 minutes until it is soft and swollen; drain and chop roughly.</p> <p><strong>2.</strong> Heat the oil in a large wok and stir-fry the garlic and ginger for 1 minute. Add the chicken in batches, stir-frying over high heat until it is cooked. Return all the chicken to the wok. Add the spring onion and soy sauce and cook for 1 minute.</p> <p><strong>3.</strong> Add the fish sauce, brown sugar and fungus to the wok. Toss well, cover and steam for 2 minutes. Serve immediately, scattered with red capsicum, coriander and basil.</p>
