Thai cuisine · Meat & Kebab

Chicken with Ginger

Strips of chicken stir-fried in the wok with plenty of fresh ginger, wood ear mushrooms and spring onions.

Ingredients · for 4 servings

• 500g chicken breast fillets
• 60g fresh ginger
• 20g dried wood ear mushrooms
• 1 onion
• 4 spring onions
• 3 garlic cloves
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1 red chilli
• 3 tbsp oil

Instructions

1. Soak the wood ear mushrooms in warm water for 20 minutes, rinse thoroughly, trim off the hard stem ends and tear into bite-sized pieces.
2. Peel the ginger and cut into very fine strips, slice the chicken breast into thin strips, cut the onion into wedges and the spring onions into 3cm pieces, and slice the chilli into rings.
3. Heat the oil hot in the wok and fry the chopped garlic with half the ginger for 30 seconds until fragrant.
4. Add the chicken and fry over full heat for 3–4 minutes until the strips are browned outside and just cooked through inside.
5. Add the mushrooms, onion and remaining ginger, deglaze with the oyster sauce, soy sauce, sugar and 4 tbsp water, and simmer uncovered for 2–3 minutes until the sauce glazes the strips.
6. Fold in the spring onions and chilli rings, toss briefly and serve immediately with jasmine rice.