Chicken-ginger stir fry
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* PLUS Serves: 4
Simple Thai Food, by Leela Punyaratabandhu.
Leela Punyaratabandhu's new cookbook, Simple Thai Food, means readers can easily recreate Thai dishes at home. (Try her chicken-ginger stir fry, you'll love it!)
dried wood ear
, or 8 ounces fresh white button or cremini mushrooms
, or breasts, about 1 lb
85 g piece
, about 5 inches long and 1 1/2 inches in diameter
, homemade (page 178) or store-bought
IF using dried mushrooms, put them in a bowl of hot water, stir, and let soak for at least 20 minutes while you prepare the chicken and vegetables.
CUT the chicken against the grain and on the diagonal (30- to 40-degree angle) into thin, bite-size pieces; set aside. peel the ginger and cut it on the diagonal into slices about 2 inches long and 1/8 inch thick. Stack 3 or 4 slices and cut them lengthwise into thin matchsticks. Repeat until all of the ginger slices are in matchsticks. Cut the green onions into 1 1/2-inch lengths, keeping the white and green parts separate. Mince the garlic.
BY this time, the mushrooms should be fully hydrated. Remove them from the water, give them a good rinse (sometimes they come with lots of gritty dirt), and pat them dry. If the mushrooms have hard, knobby ends, trim them off. Then slice the mush- rooms into 1/2-inch-wide strips. If using fresh mushroom, slice them 1/4 inch thick.
HEAT the oil in a wok or a 14-inch skillet over medium-high heat. When the oil is hot, add the garlic and stir for about 30 seconds, until fragrant. Add the chicken, fish sauce, oyster sauce, and sugar and stir-fry for about 1 minute, until the chicken starts to turn opaque. Add the mushrooms, the ginger, the white and light green parts of the onions, and the stock and stir-fry until the chicken is cooked through, about 1 to 2 minutes. Add the remaining dark green parts of the onions and stir-fry for about 30 seconds, until the onions are wilted. Remove from the heat and serve.