Ginger and Black Fungus Chicken

Name: Ginger and Black Fungus Chicken
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5 tbsp cooking oil; 2 inch ginger, peeled and cut into thin strips; 1 piece small red onion, quartered; 4 piece dried black fungus (wood ear), softened and cut into bite-size pieces; 1 tsp fermented soy beans (taucheo); 1 piece skinless boneless chicken breast, cut into strips; 1 tsp oyster sauce; 1.5 tsp sweet soy sauce (kecap manis); 1 tsp sugar; 2 tbsp water; 1 stalk scallion, cut into 1-inch lengths

A humble, quick stir-fry of chicken with ginger and black fungus in a savory-sweet sauce, delicious over steamed rice.

20 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 3 Jul 2026

Nutrition· per serving · estimated

110

Calories

Protein

Carbs

Fat

Scale recipe

4 servings

Original recipe

Ingredients11 items

Produce

🫚ginger, peeled and cut into thin strips2 inch

🧅small red onion, quartered1 piece

🍄dried black fungus (wood ear), softened and cut into bite-size pieces4 piece

🌿scallion, cut into 1-inch lengths1 stalk

Meat

🍗skinless boneless chicken breast, cut into strips1 piece

Pantry

🛢️cooking oil1½ tbsp

🫘fermented soy beans (taucheo)1 tsp

🦪oyster sauce1 tsp

🍶sweet soy sauce (kecap manis)1½ tsp

🍬sugar1 tsp

Other

💧water2 tbsp

Instructions

1
Soak the dried black fungus in warm water for 30 minutes until softened, then cut into bite-size pieces.
30:00 timer
2
Heat the cooking oil in a wok over medium-high heat.
3
Add the ginger strips and stir-fry until aromatic.
4
Add the quartered red onion and black fungus, stirring quickly for a few moments.
5
Add the fermented soy beans (taucheo) and stir to distribute.
6
Add the chicken strips and stir-fry until the surface turns white.
7
Add the oyster sauce, sweet soy sauce (kecap manis), and sugar, stirring everything together.
8
Pour in the water and stir to form a light sauce.
9
Add the scallions, stir quickly, then dish out and serve hot with steamed rice.

Free, no card required.

CuisineThai