November 12, 2017


Large chicken breasts - 2
Dried wood fungus - 1/2 cup
fresh ginger - 4 tbsp (finely shredded)
Bamboo shoot - 1 can (shredded)
Onion - 1 (thinly sliced)
Lard or peanut oil - 2 tbsp
Garlic - 2 tsp (finely chopped)
Light soy sauce - 1 tbsp
Fish sauce - 2 tbsp
Vinegar - 1 tbsp
Sugar - 2 tsp
Spring onions - 5 (finely chopped)
Fresh coriander leaves - 4 tbsp (chopped)


  • Remove skin and bones from chicken breasts and cut the meat into dice.
  • Soak wood fungus in hot water for 15 minutes, wash well to remove any grit and cut into bite-size pieces.
  • To shred ginger, thinly peel off outer skin, cut into very thin slices, then cut slices into long thread like strips.
  • Soak ginger in lightly salted water for 10 minutes, then squeeze out moisture. This makes the ginger less pungent.
  • Heat wok, add lard or oil and on medium low heat fry the onion until soft.
  • Add garlic and stir until garlic starts to turn golden.
  • Add the chicken meat, ginger and bamboo shoot and stir fry for 2 minutes, on medium high heat.
  • Now, add the sauces, vinegar and sugar, and when liquid boils reduce heat, cover and simmer 3 minutes.
  • Stir in wood fungus, spring onions and coriander leaves and serve with hot white rice.

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