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Ginger And Black Fungus Chicken


4 people


20 minutes



– 1 1/2 tablespoons cooking oil – 2 inches (5 cm) 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

Step 1

Heat up the cooking oil in a wok and stir fry the ginger strips until aromatic. Add in the red onion and black fungus and do a few quick stirs.

Step 2

Add the fermented soy bean before adding the chicken strips into the wok. Stir-fry the chicken until the surface turns white.

Step 3

Add in oyster sauce, sweet soy sauce (kecap manis) and sugar. Stir all ingredients together before adding the water. Add the scallions, do a few quick stirs, dish out and serve hot with steamed rice.

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.

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