Thai Ginger Chicken With Mushrooms and Black Fungi Recipe
I've come to love ginger and have used it a lot in my cooking. One day, I was out and about and had lunch at a Thai restaurant on Fillmore Street in San Francisco. I came in, planning to order some yellow curry dish. As I looked at the menu, an item caught my attention: ginger chicken with mushrooms and black fungi. It was one of the rice plates they served during lunch. Without any hesitation, that's what I ordered and I was so pleased I did. The next day, I went shopping for black fungi at my favorite Asian grocery. It took me a white to find it. It was in the "dried goods" section, along with all the other dried food items. I didn't know exactly how to cook the fungi to make it tender like it was in the dish I ordered at the restaurant. But I figured it would be the same procedure when cooking dried mushrooms -- soaking them in water for about half and hour before cooking. Apparently, I was right!
If you're apprehensive about the black fungi, know that it is actually a very common edible mushroom used in many dishes in Asia and elsewhere. It is tasteless on its own, but acquires the flavor of your other ingredients.
| Tags: |
Ingredients
- 1/2 lb skinless and boneless chicken breast
- 1 cup white button mushrooms, sliced
- 1 cup dried black fungi (soaked in water for 30 minutes)
- 3 stems green onions, sliced into 3-inch pieces
- 1/2 cup frozen green peas
- 1 small onion, chopped
- 1 small tomato, sliced
- 5 cloves garlic, peeled and crushed
- 1 finger fresh ginger, peeled and sliced into thin strips
- 2 tbsps Olive oil
- Salt and pepper to taste
- 2 tbsps soy sauce
- 3/4 cup water
Directions
- In a large wok heat Olive oil over medium-high heat.
- Add garlic and saute until golden brown.
- Add onions and cook until tender.
- Add tomatoes and ginger and cook for another one minute.
- Add chicken and cook until tender.
- Add mushrooms, green peas and fungi. Mix well.
- Add salt and pepper to taste. Add soy sauce.
- Add green onions.
- Add 3/4 cup water and cook until most of the liquid is gone.
- Remove from heat and serve warm with steamed rice (I used a combination of rice and quinoa)
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 4 servings | |
| Calories 184 | |
| Calories from Fat 14 | 8% |
| Total Fat 1.69g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 21mg | 7% |
| Sodium 141mg | 6% |
| Potassium 1154mg | 33% |
| Total Carbs 29.51g | 8% |
| Dietary Fiber 13.6g | 45% |
| Sugars 7.0g | 5% |
| Protein 18.5g | 30% |
