- 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.
- 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
- 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.
- 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.
- 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.
- Put chicken back in with the remaining light soy, sugar and the black vinegar to taste.
- Stir fry until glossy or the sauce into desired thickness.
- Garnish with the julienned spring onion greens.
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.