Stirfried Chicken with Ginger

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Stirfried Chicken with Ginger


Vegetable oil4tbsp.
Chicken breast meat, sliced8oz.
Onion, peeled and sliced from stem to blossom 1
Young ginger, julienne 1/2cup
Woodear mushrooms, soaked in water, rough cut1cup
Spring onions, cut into 1 inch pieces1/2cup
Red spur chili peppers, sliced length wise 1
Green spur chili peppers, sliced length wise2
Sugar 1tsp.
Fish sauce2tbsp.
(4 servings)

1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.
2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.
3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.

This dish is to be eaten with rice and represents a Chinese influence in Thai cuisine. Usually a favorite of tourists who find this dish delicate and mild.
Woodear mushrooms are sold in most Asian grocery stores and have different names such as black or white fungus. They both have to be rehydrated before use.