Difficulty

easy

Serving

2

Time

15 mins

Black fungus is a popular ingredient in Cantonese cooking. The word fungus sound horrible, but it’s basically like shiitake mushrooms, except that the texture is thinner but with a crunch. It goes so well with any sort of meat stir-fry.

Ingredients

• 5oz (150g) chicken, slice in strips
• 2 stalks of celery, sliced diagonally
• 3 pieces of black fungus, soaked in hot water for 15 minutes and chopped roughly
• 2 cloves of garlic, minced
• 1 inch piece of ginger, skin scraped off and minced
• 2 tablespoons vegetable oil
• 1 teaspoon dark soy sauce
• 2 tablespoons light soy sauce
• 2 tablespoons Chinese black vinegar
• 1 teaspoons rice wine
• 1 teaspoons corn flour
• Sugar and white pepper, to taste
• 1/2 cup water
• Spring onion greens, julienned to garnish

Instructions

1. Mix together rice wine, cornflour, 1 tablespoon light soy sauce, dark soy sauce, white pepper and chicken in a bowl. Set aside for at least 30 mins.
2. Heat up wok. Add 1 tablespoon of oil. Add the chicken and spread around the wok so that the slices get well seared on both side but not cook through. Set aside.
3. Add in the remaining oil. Add the ginger and garlic and stir-fry for a minute. Throw in celery and black fungus. Stir fry for another minute, then pour in water. Bring to boil.
4. Put chicken back in with the remaining light soy, sugar and the black vinegar to taste.
5. Stir fry until glossy or the sauce into desired thickness.
6. Garnish with the julienned spring onion greens.

To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.