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4
Easy
Published 2005
How lucky my friend Ken Hom is to have visited the market at Yunam in China, where they grow and sell up to 200 different varieties of mushroom. With his kind permission I have taken from one of his books this interesting recipe, which is typical of that city. I hope he doesn’t mind the addition of some dried morels.
Soak the dried mushrooms in warm water for 20 minutes. Cut the tough stem from the mushrooms, halve the shiitake and leave the morels whole. Skin the chicken thighs and bone them, then cut into chunks roughly 7x3cm. Marinate the chicken in the marinade ingredients for 20 minutes.
Heat the peanut oil in a wok or large pan and stir-fry the ginger for 2 minutes, then add the chicken and ma
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