Thursday, September 10, 2009
1 chicken breast (cut into strips)
5 dried fungus (pre-softened in warm water for 30 minutes, then cut into bite-size pieces)
2 inches ginger (peeled and cut into thin strips)
2 cloved garlic (sliced thinly)
red chilli (sliced thinly)
2 tbsp sesame oil
2 tbsp rice wine
1 tbsp light soya sauce
1/2 tsp dark soya sauce
1/2 cup water
1. Heat up the sesame oil in a wok and stir fry the ginger and garlic until aromatic.
2. Add in black fungus and red chilli. Do a few quick stirs.
3. Put in chicken strips into the wok. Stir fry the chicken until almost cooked.
4. Pour in the seasoning. Let it simmer until the gravy becomes thicker.
5. Serve hot.