Stir-fried Chicken with Ginger (Phat Khing Gai)

Ingredients

• 3-4 Tbsp. vegetable oil
• 3-4 cloves garlic, finely chopped
• 15 g dried black fungus, soaked and drained
• 25 g fresh ginger, julienned
• 1 lb chicken breast fillet, sliced
• 4-5 Tbsp. chicken stock or water
• 1 small sweet onion, cut into 8 wedges
• 2 green onion (scallions), diagonally sliced
• 1 Tbsp. sugar (to taste)
• 2 Tbsp. oyster sauce
• 1 Tbsp. fish sauce (to taste)
• 1 Tbsp. thin light soy sauce (to taste)
• ground white pepper, for spinkling
• a few cilantro leaves, for garnishing
  

Preparation

• Heat the oil in a wok or frying pan and stir the garlic over a medium heat until light brown.
  
• Add the meat and stir until the meat is cooked.
  
• Add oyster sauce, fish sauce, thin light soy sauce and sugar and stir.
  
• Add ginger, black fungus, sweet onion and chicken stock or water. Stir for a few minutes.
  
• Taste, then adjust the seasoning if necessary. Stir in the green onion.
  
• Sprinkle with ground white pepper and cilantro leaves before serving.

Makes 3 to 4 Servings