Dish of Chicken with Mushrooms & Ginger
(click to enlarge)

Chicken with Mushrooms & Ginger


Thailand
Serves:
Effort:
Sched:
DoAhead:  		 2 main
***
45 min
Part		 A real flavor delight! It's especially good made with fresh Shitakes which are soft, silky and flavorful after soaking. This recipe shows Chinese influence, but the finish is Thai (no cornstarch).

12
4-1/2
6
1
4
3
2
------
1
2
2
1
1
------
2
------
oz
oz
cl
in
oz


---
T
T
T
T
T
---
T
---
Chicken meat
Shitakes (1)
Garlic
Ginger root
Onion
Scallions
Red Chili (2)
-- Sauce
Soy Sauce
Fish Sauce (3)
Rice Vinegar
Palm Sugar
Stock
--------
Oil
-- Condiment
Chili Vinegar (4)  
Prep   -   (30 min)
  1. Cut CHICKEN into bite size slices about 1/4 inch thick.
  2. Stem MUSHROOMS cut into slices about 1/8 inch wide. If fresh Shitakes soak in water for 20 minutes, drain and wring out lightly.
  3. Crush GARLIC and chop fine. Slice GINGER thin crosswise and chop fine. Mix.
  4. Cut ONION lengthwise into narrow wedges, angle cut SCALLIONS into 1 inch lengths, split bulb ends if large. Core CHILIS and cut into shreds. Mix all.
  5. Mix together all Sauce items.
Run   -   (15 min)
  1. Heat OIL in a wok or large sauté pan and fry Garlic mix until garlic is starting to color.. Stir Chicken and fry stirring until chicken has lost all it's raw color.
  2. Stir in Mushrooms and fry stirring until well distributed.
  3. Stir in Onion mix until well distributed, then stir in sauce mix and simmer until onions are crisp tender, just a minute or few.
  4. Serve hot with plenty of steamed Jasmine rice. I always serve Thai-Chinese recipes with, Thai Chili Vinegar Sauce for those who like it even more Thai.
NOTES:

  1. Mushrooms:

    Weight presumes fresh shitakes. Soaking turns them from dry and stiff to soft and silky. Dried ones (called Chinese Black or Forest Mushrooms) can be used if you don't have fresh. Use 9 of them and soak in warm water at least 1/2 hour before you stem and slice. For details see our Shiitake Mushrooms page.

  2. Chilis:

      Around here we all use Red Fresnos, but Holland Red or another medium hot chili will do fine. For details see our Thai Chilis page.

  3. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  4. Chili Vinegar Sauce:

      This is an indispensable Thai table condiment. See our recipe Chili Vinegar Sauce.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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