This Thai-inspired recipe is an extremely close relative of a Chinese recipe. Contrary to what most people think, not all Thai dishes have chillies and are spicy Many of the Thais who have Chinese ancestry come from southern China and their cooking reflects their roots. That is, subtle cooking with nuances, rather than the strong, assertive flavours of chillies that characterize much of Thai cooking. This dish is delicious with plain rice.
Cut the chicken into
Soak the dried wood ears for about 20 minutes until soft. Rinse the wood ears in cold water, cut off any hard bits and finely shred them.
Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the chicken and stir-fry for 5 minutes or until the chicken begins to brown. Remove the chicken and drain. Pour off all but
© 1996 Ken Hom. All rights reserved.