Thai Chicken Stir-Fry

• 2 tsp Golden Mountain sauce
• 1½ tbsp oyster sauce
• 1 tbsp Thai fermented soybean paste
• 2 tsp fish sauce
• 1 tsp sugar
• 1 tsp Thai black soy sauce
• A few roots of ginger
• Handful of coriander
• 1tsp white peppercorns
• 5 garlic cloves
• 2 tbsp vegetable oil
• 225g chicken thighs
• 20g dried wood ear mushrooms
• ½ onion
• 1 red pepper
• 2 spring onions

In a small bowl, mix Golden Mountain seasoning sauce, black soy sauce, oyster sauce, sugar, fish sauce, and fermented soybean paste until combined. Set aside.

Slice and prepare onion, bell pepper, garlic, ginger, and spring onions.

Using a mortar and pestle, crush white peppercorns into a coarse paste. Add some of the ginger and coriander stems for extra aroma.

Heat a wok over high heat until hot. Add oil and swirl to coat.

Add the crushed peppercorn paste and stir-fry briefly until fragrant.

Add the chicken thighs and stir-fry until browned and partially cooked

Add the julienned ginger, sliced onions, and bell peppers. Stir-fry for 1–2 minutes.

Add the soaked mushrooms and continue to stir-fry until the vegetables are tender.

Pour in the prepared sauce and stir to coat the ingredients evenly. Adjust the consistency by adding water if needed.

Taste and adjust seasoning by adding more dark soy sauce or sugar if required

Serve the stir-fry hot over a bowl of steamed rice for a comforting, flavourful meal.