Day 8, Chicken with ginger and vegetables

This Thai ginger chicken stir-fried with mushrooms and ginger is an easy dish to cook.  Just make sure that all ingredients are prepared and your ready to start cooking.  Gai pad king is always in our order list whenever we go dine out for some Thai food.

2     tablespoons  oil
1     medium sized onion, sliced
50   grams fresh ginger, cut into julienne strips
3     pieces chopped chicken breast
80  grams  dried black fungus mushroom, soaked and drained
1    piece medium sized carrot, sliced diagonally
2    stalks spring onions, chopped
2    pieces small red chilli, cut in two
1    tablespoon fish sauce
4    tablespoon oyster sauce
2    tablespoon soy sauce

CHICKEN WITH GINGER AND VEGETABLES

Heat oil in a wok over medium heat.  Saute the ginger, then adding the onions after.  Add the chicken, stir frying until the chicken is done.  Then add the sauces to the chicken and mix.  If the sauce is to thick, add a bit of water.  Too thin, then add a tablespoon of oyster sauce or a 2 tablespoons mixture of cornflour dissolve in water.  Add the mushrooms and carrots at the end.  Stir-fry for a minute or two, then take the wok off the heat and put in a serving platter.  Garnish with spring onions and serve with a hot jasmine rice.