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Stir-fry Chicken & Black Fungus

Stir-fry Chicken & Black Fungus Recipe

In this stir-fry, the black fungus provide a nice crunch to the dish and complements the chicken well. You can use either dried black fungus (requires soaking) or fresh ones depending on the availability and your preference. Read the cooking notes at the end of the recipe for more details.

Check out the step-by-step photos on the previous page.


  • 1 boneless & skinless chicken thigh (or 175g chicken breast) cut to bite-sized chunks
  • 15g dried black woodear fungus (黑木耳)
  • 1 tbsp cooking oil
  • 3 thin slices ginger minced
  • 3 cloves garlic minced
  • 1 stalk Japanese scallion (negi) use only the bottom white portion; slice thinly & diagonally
  • 12 thinly sliced carrot
  • 1 finger-length red chilli sliced thinly & diagonally
  • 3 tbsp water add more if needed
  • 1 tbsp Chinese wine (Hua Tiao/Shaoxing)
  • chopped spring onions to garnish

(A) Marinade

  • 1/2 tbsp mirin
  • 1/2 tbsp soy sauce
  • 1 tsp oyster sauce
  • 1/2 tbsp sesame oil
  • 1 tsp ginger juice


  1. Marinate the chicken in (A) for at least 15 minutes or up to overnight in the fridge.
  2. Prepare dried black fungus by soaking them in a large bowl of water until reconstituted. Remove the ‘knot’ on the underside of each fungus by cutting it out with kitchen scissors. Cut the fungus to uniform bite-sized pieces.
  3. Fry the chicken & aromatics. Heat oil in a wokpan. Add ginger and garlic; stir fry briefly until aromatic. Add marinated chicken and stir fry until it is halfway opaque. Then stir in the scallion, carrot, chilli and prepared fungus.  Stir fry until the chicken is opaque.
  4. Simmer and serve. Add water, leftover marinade sauce and Chinese wine. Cover with lid and simmer until chicken is cooked, about 2-3 minutes. Garnish with spring onions before serving.

Cooking Note(s)

  1. In place of dried black fungus, you can substitute with 100g fresh black fungus which does not require soaking. You still need to remove the ‘knot’ on the underside of each fungus as described in step 2.
  2. If you want more sauce, add more water after simmering. If you want a thicker sauce, stir in some cornstarch slurry to thicken the sauce.
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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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