Kai phat khing

Kai phat khing

Chicken with ginger shreds

By
From
The Complete Asian Cookbook
Serves
2
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1/2 cup dried wood fungus
2 tablespoons fresh ginger, finely grated
1 tablespoon oil
1 small onion, thinly sliced
3 garlic cloves, finely chopped
1 large chicken breast, diced
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 tablespoon vinegar
1-2 teaspoons sugar
1 spring onion, finely chopped
2 tablespoons fresh coriander leaves, finely chopped

Method

  1. Soak the wood fungus in hot water for 10 minutes, then rinse and drain well. Remove any thick or gritty portions and cut into bite-sized pieces. Soak the ginger in lightly salted water for 10 minutes, then squeeze out any excess moisture — this makes the ginger less pungent.
  2. Heat the oil in a wok or large heavy-based frying pan over medium heat and cook the onion until soft. Add the garlic and stir until it starts to turn golden, then add the chicken and ginger and stir-fry until the chicken changes colour. Add the soy and fish sauces, vinegar and sugar and bring to the boil. Reduce the heat to low, cover, and simmer for 3 minutes — do not overcook. Just before serving, stir in the spring onion and coriander.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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