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.
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.
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.
Heat oil in a wokpan. Fry minced garlic and ginger briefly until aromatic.
Add marinated chicken pieces and stir fry them until halfway opaque.
Add the carrot, Japanese scallions, red chilli, …
… followed by the prepared black fungus. Mix well.
Add water, leftover marinade sauce (pictured above) & Chinese wine.
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.
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.
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.
This is definitely a favourite! Tender chicken meat and crunch muer…perfect contrast, perfect combo!
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!)