Thai stir-fried ginger chicken

Stir-fried chicken is a classic. Wok dishes are simple to make and enjoyed by the whole family. Here is another recipe that fits this bill.

The chicken is aromatic, made from traditional Thai ingredients, and with a touch of heat. The oyster sauce adds a lovely umami feel to the dish, and the mushrooms add a touch of earthiness. This is a dish built for comfort and to satisfy those food cravings.

I have started going to this massive volume on Thai cooking more frequently. It is packed full of recipes from land and culture that prides itself on its cuisine. This book definitely steps out of the ordinary, a must for any cook who wants everything Thai in their kitchen and on their table. Occasionally, in this book, I do come across a recipe where the ingredients are hard to find, but with over 500 recipes, there is so much more to cook.

For more wonderful recipes from this cookbook, click here.

Ingredients:

3 tablespoons oil

3-4 garlic cloves, minced

1 red chilli, halved longitudinally

1/2 lb boneless chicken breast, thinly sliced

1 teaspoon soy sauce

2 tablespoons oyster sauce

1 teaspoon sugar

3 oz. Jew's ear or button or oyster mushrooms, sliced

1/2 teaspoon pepper

3 scallions, cut into 1/2-inch pieces

Heat the oil in a wok on high. Add the garlic and chillies, and fry until the garlic is lightly golden, about 2-0 seconds.

Add the chicken and toss well, coating it in the oil. Fry until golden on all sides. Do this on a high flame so the wok is hot; otherwise, it will stew.

Add the soy, oyster sauce, sugar, mushrooms and pepper and toss well. Cook for 3-4 minutes. The chicken should be very tender, and the mushrooms should barely be cooked.

Remove from the heat and add the scallions, tossing them well. Serve immediately.