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Stir-fry Chicken & Black Fungus

In this Chinese stir-fry chicken & black fungus, the fungus provides a refreshing crunch to the dish. This is a quick stir-fry, as overcooking the chicken will make it less tender. I enjoy black fungus because it is crunchy & being neutral in taste, it absorbs the nice flavours of any dish. I also like that dried black fungus keeps well in the pantry even in our humid climate, so it made me think of dishes to cook with fungus if I ran short of fresh ingredients. It also boosts many health benefits, among which the most popular one I always hear about from my mum & the older folks is that it “cleanses the blood” (清血). Check out the step-by-step photos in this page.

Stir-fry Chicken & Black Fungus Recipe

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Stir-fry Chicken & Black Fungus Recipe


Stir-fry Chicken & Black Fungus (Marinated Chicken)
First, marinate the chicken in seasonings for at least 15 minutes in the fridge. I’m using really simple everyday seasonings, namely mirin, soy sauce, oyster sauce & sesame oil.

Black Woodear Fungus (Remove the 'Knot')
Meanwhile, prepare the dried fungus by soaking them in a large bowl of water until reconstituted. After that, remove the ‘knot’ on the underside of each fungus (pictured above) by cutting it out with kitchen scissors. Then cut the fungus to uniform bite-sized pieces.

Stir-fry Chicken & Black Fungus (Step-by-Step)
Heat oil in a wokpan. Fry minced garlic and ginger briefly until aromatic.

Stir-fry Chicken & Black Fungus (Step-by-Step)
Add marinated chicken pieces and stir fry them until halfway opaque.

Stir-fry Chicken & Black Fungus (Step-by-Step)
Add the carrot, Japanese scallions, red chilli, …

Stir-fry Chicken & Black Fungus (Step-by-Step)
… followed by the prepared black fungus. Mix well.

Stir-fry Chicken & Black Fungus (Step-by-Step)
Add water, leftover marinade sauce (pictured above) & Chinese wine.

Stir-fry Chicken & Black Fungus (Step-by-Step)
Stir fry briefly, cover with lid and simmer until the chicken is cooked, about 2-3 minutes. Don’t overcook the chicken here as they may become tough.

Stir-fry Chicken & Black Fungus (Step-by-Step)
After simmering, this is the amount of sauce this dish has. You can add more water if you want more sauce. You can also thicken the sauce with some cornstarch slurry if a thicker sauce is preferred. I like it this way, so I am neither adding water or thickening the sauce.

Stir-fry Chicken & Black Fungus Recipe
Plate it out and garnish with spring onions. This dish goes really well with rice! And leftovers reheat well the next day too, either on the stove or microwave oven.

3 comments on “Stir-fry Chicken & Black Fungus”

  1. This is definitely a favourite! Tender chicken meat and crunch muer…perfect contrast, perfect combo!

  2. My problem with dried black fungus is that I forget to use them because it’s kept ‘hiding” in the pantry. E.g I’ve been making cabbage chap-chye but always forget to add black fungus (keep forgetting lor!)

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