Stir-fried Ginger Chicken with Mushrooms

Name: Stir-fried Ginger Chicken with Mushrooms
Yield: Serves 4
Cuisine: Thailand
Ingredients: 2 teaspoons cornflour; 1 tablespoon Shaoxing rice wine or dry sherry; 15 g (½ oz) dried cloud ear mushrooms; 1 tablespoon groundnut (peanut) oil; 450 g (1 lb) boneless, skinless chicken thighs or 900 g (2 lb) unboned chicken thighs; handful fresh coriander leaves; 3 tablespoons finely shredded spring onions; 2 teaspoons sugar; 25 g (1 oz) Chinese dried black mushrooms; 150 ml (5 fl oz) homemade chicken stock or store-bought fresh stock; 1 tablespoon fish sauce or light soy sauce; 1 teaspoon sesame oil; ¾ teaspoon freshly ground black pepper; 3 tablespoons finely sliced shallots; 2 teaspoons sesame oil; 2 teaspoons light soy sauce; 1½ teaspoons salt; 1 tablespoon oyster sauce; 3 tablespoons finely shredded fresh ginger; 2 tablespoons finely sliced garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Is this a Thai classic, or a south China speciality? The Chinese influence is quite clear in this delicious dish that combines delicate chicken flavours with tart spicy ginger and Chinese mushrooms.

‘Chines’ mushrooms have a unique flavour and texture and are well worth a special search; they absorb and enhance all the rich juices of the chicken and ginger.

Ingredients

Asia
Thailand
Dinner
South East Asia

Ingredients

Method