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Ginger and black fungus chicken is a plain and humble dish that anyone can whip up in their kitchen. It's delicious and goes well with steamed rice.
Ginger And Black Fungus Chicken Recipe
This chicken recipe is a plain and humble dish that anyone can make in their kitchen.
This Thai-Chinese dish is delicious and goes well with steamed rice.
The recipe is originally Chinese as many Thai recipes are adaptations of Chinese food.
Ingredients
This ginger chicken dish is inspired by a recipe from “Thai Cooking Made Easy.”
The recipe calls for the following ingredients:
- Chicken breast.
- Ginger.
- Black Fungus.
- Red onion.
- Fermented yellow bean sauce. It adds a lot of depth to the taste of the chicken and black fungus.
- Sweet soy sauce.
See the recipe card for full information on ingredients.
Frequently Asked Questions
This recipe is only 110 calories per serving.
What To Serve With Ginger And Black Fungus Chicken
Serve this dish with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Ginger and Black Fungus Chicken
Ingredients
- 1 1/2 tablespoons cooking oil
- 2 inches (5cm) ginger, peeled and cut into thin strips
- 1 small red onion, quartered
- 4 pieces dried black fungus, softened in warm water for 30 minutes, then cut into bite-size pieces
- 1 teaspoon fermented soy beans, taucheo
- 1 skinless & boneless chicken breast, cut into strips
- 1 teaspoon oyster sauce
- 1 1/2 teaspoons sweet soy sauce, kecap manis
- 1 teaspoon sugar
- 2 tablespoons water
- 1 stalk scallion, cut into 1 inch (2 cm) length
Instructions
- Heat the cooking oil in a wok and stir-fry the ginger strips until aromatic. Add the red onion and black fungus, and stir quickly for a few moments.
- Add the fermented soybeans before adding the chicken strips to the wok. Stir-fry the chicken until the surface turns white.
- Add the oyster sauce, sweet soy sauce (kecap manis), and sugar. Stir all the ingredients together before adding the water. Add the scallions, stir quickly, then dish out and serve hot with steamed rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good!
I made this recipe Sunday, and forgot the prime rule of stir-fry: have everything ready before turning on the heat. I scorched the oyster sauce just a hair. I gave some to my Filipina girlfriend, and she just called and said “Oh…My…God… It was delicious!” I just remade it, and had everything ready and mixed before I turned on the heat. It’s better this time.
Thanks for your trying!
Can I use regular low sodium soy sauce in place of sweet soy sauce?
Sweet soy sauce is sweet. You can just add sugar plus the soy sauce.