Ginger and Black Fungus Chicken

There’s something absolutely heartwarming about sharing a meal that brings back good memories. The Ginger and Black Fungus Chicken reminds me of cozy family dinners on chilly nights, where the aromas wafting through the kitchen make you feel right at home. I can still picture my grandmother, expertly stirring her wok as the ginger sizzled and the colorful ingredients danced together, creating a symphony of flavors. This dish isn’t just food; it’s about connection, nostalgia, and the joy of cooking. When I make Ginger and Black Fungus Chicken, I’m taken back to those cherished moments, surrounded by loved ones, all enjoying a meal that feels like a warm hug.

Recipe Ingredients for Ginger and Black Fungus Chicken

Creating the perfect Ginger and Black Fungus Chicken starts with choosing high-quality ingredients that work harmoniously together. Each ingredient plays a vital role in building the flavor profile of this dish. The star, of course, is the chicken, which absorbs all the delicious sauces and spices, while the ginger adds that aromatic kick. The black fungus brings a unique texture and earthy depth that elevates the dish. Together, these key players come together to create a meal that’s not only satisfying but also rich in flavors.

• 1 1/2 tablespoons cooking oil – This oil is essential for stir-frying, giving the dish a rich flavor and helping the ingredients cook evenly.
• 2 inches (5 cm) ginger, peeled and cut into thin strips – The main source of aromatic flavor, ginger adds a spicy warmth that enhances the dish.
• 1 small red onion, quartered – This adds sweetness and depth to the dish, balancing the stronger flavors of ginger and black fungus.
• 4 pieces dried black fungus, softened in warm water for 30 minutes, then cut into bite-size pieces – Known for its unique texture, black fungus adds an earthy flavor that beautifully contrasts with the chicken.
• 1 teaspoon fermented soy beans, taucheo – This ingredient enriches the umami flavor profile, making the dish more savory.
• 1 skinless & boneless chicken breast, cut into strips – The main protein source, chicken is tender and absorbs all the flavors from the sauce.
• 1 teaspoon oyster sauce – A key component for adding a rich, savory depth to the dish.
• 1 1/2 teaspoons sweet soy sauce, kecap manis – This brings a hint of sweetness that balances the overall flavor.
• 1 teaspoon sugar – This helps to enhance the natural sweetness of the vegetables and counteracts any bitterness.
• 2 tablespoons water – This helps to create a sauce that coats the ingredients and adds moisture.
• 1 stalk scallion, cut into 1 inch (2 cm) length – A fresh garnish that adds color and a mild onion flavor to the dish.

How to Cook Ginger and Black Fungus Chicken

Cooking the Ginger and Black Fungus Chicken is a delightful experience, and I can’t wait to share how to make it! This dish comes together in a flash, allowing you to enjoy a fantastic meal without too much fuss. Just follow these simple steps, and you’ll have a delicious dinner ready to impress!

1. Start by heating the cooking oil in a wok over medium-high heat. Once it’s hot, add the ginger strips. Stir-fry them until they’re aromatic and lightly golden, about one to two minutes. Look for that beautiful fragrance that fills your kitchen!
2. Next, toss in the red onion and the softened black fungus. Stir quickly for a few moments until the onion starts to soften and the black fungus warms through. The colors should remain vibrant, and everything should look inviting.
3. Now, add the fermented soy beans to the mix. This unique ingredient will enhance the flavor profile significantly. Stir it all together for about a minute to combine the flavors.
4. It’s time to add the chicken strips. Stir-fry them until they turn white on the surface, indicating that they’re cooking through. This step is essential for ensuring that the chicken is tender and flavorful.
5. Once the chicken is cooked through, it’s time to add the oyster sauce, sweet soy sauce (kecap manis), and sugar. Stir all the ingredients well to coat everything with the sauces, allowing the flavors to meld together. You should see the sauce creating a nice glaze over the chicken.
6. Pour in the water to help create a luscious sauce. Stir everything together, ensuring that the chicken and vegetables are well coated and heated through. The sauce will thicken slightly, creating a perfect coating for the ingredients.
7. Finally, add the chopped scallion and give everything a quick stir. This adds a fresh touch and a burst of color to the dish. The scallion should remain vibrant and green, providing a nice contrast to the other ingredients.
8. Once everything is well combined and heated through, it’s time to dish out the Ginger and Black Fungus Chicken. Serve it hot over steamed rice, allowing the sauce to soak into the rice for an even more delightful meal!

Substitutions and Tips

Cooking is all about creativity! Here are some substitutions and tips to make the most of your Ginger and Black Fungus Chicken experience:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to maintain texture.
• Freezing: This dish can be frozen! Just ensure it’s cooled completely before placing it in a freezer-safe container. It can last for up to two months.
• Pairing: Serve with steamed jasmine rice or noodles for a complete meal. A side of stir-fried greens also pairs wonderfully.
• Variations: Substitute the chicken with tofu or shrimp for a different protein experience; both work beautifully in this recipe.
• Garnish: Add sesame seeds or fresh cilantro on top just before serving for an extra layer of flavor and visual appeal.

How to Enjoy Ginger and Black Fungus Chicken

• Make it a Meal: Pair your Ginger and Black Fungus Chicken with fluffy steamed rice for the ultimate comfort food experience.
• Perfect for Dinner Parties: This dish is impressive enough for gatherings, making it a smart choice for entertaining guests.
• Quick Lunch: Enjoy leftovers for a quick and satisfying lunch that packs well in containers.
• Family-Friendly: Kids will love the fun textures from the black fungus and the tasty chicken strips. It’s an easy way to introduce them to new ingredients.
• Seasonal Pairing: This dish shines in any season; however, consider adding seasonal vegetables for variation, like bell peppers in the spring.

FAQ

Conclusion

The Ginger and Black Fungus Chicken is a dish that beautifully combines flavor and simplicity, making it a wonderful addition to your meal rotation. I encourage you to give it a try and share it with your loved ones. The joy of cooking and sharing such a meal brings warmth to any table, and I hope it becomes a favorite in your household too!

Ginger and Black Fungus Chicken

The ultimate comfort food, Ginger and Black Fungus Chicken combines tender chicken with earthy black fungus and aromatic ginger. This easy weeknight dinner is rich in flavors and sure to please everyone at the table. Give it a try tonight!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 tablespoons cooking oil
• 2 inches 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
• 1.5 teaspoons sweet soy sauce kecap manis
• 1 teaspoon sugar
• 2 tablespoons water
• 1 stalk scallion cut into 1 inch (2 cm) length

Equipment

• Wooden Spoon
• Peeler
• Skillet

Method

 

1. 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.
2. Add the fermented soy beans before adding the chicken strips to the wok. Stir-fry the chicken until the surface turns white.
3. 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

• Tip 1: Black fungus is also called "cloud ear" (云耳) or "wood ear" (木耳).
• Tip 2: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to maintain texture.
• Tip 3: This dish can be frozen! Just ensure it's cooled completely before placing it in a freezer-safe container. It can last for up to two months.
• Tip 4: Serve with steamed jasmine rice or noodles for a complete meal. A side of stir-fried greens also pairs wonderfully.
• Tip 5: Substitute the chicken with tofu or shrimp for a different protein experience; both work beautifully in this recipe.

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