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Ginger and Black Fungus Chicken

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
Cook Time 10 minutes
Total Time 20 minutes
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.