Beautifully Fragrant & Spicy Thai Chicken Stir Fry with Ginger

500g chicken thighs, sliced into bite size pieces
10g dried wood ear mushrooms
½ onion, thinly sliced
1 red pepper, sliced
1 thumb-size piece ginger, finely julienned
3-4 garlic cloves, thinly sliced
3 spring onions, cut into 4-5cm lengths
2-3 tablespoons vegetable oil

The Stir Fry Sauce
2 teaspoons Golden Mountain seasoning sauce
1 teaspoon Thai black soy sauce or dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon fish sauce
1 tablespoon dao chiu fermented soybean paste

The Aromatic Paste
1 tablespoon coriander stalks, roughly chopped
1 thumb-size piece ginger, roughly chopped
1 teaspoon white peppercorns

PREPARATION

1. Soak the dried wood ear mushrooms in hot water for 5-10 minutes until softened and expanded. Drain, tear into bite size pieces and set aside.
2. Mix together Golden Mountain seasoning sauce, black soy, oyster sauce, sugar, fish sauce and dao chiu until smooth. Set aside.
3. In a pestle and mortar pound the white peppercorns first until fine. Add ginger and coriander stalks and pound into a rough aromatic paste.

COOKING

1. Heat a wok over high heat until smoking. Add vegetable oil followed immediately by the aromatic paste. Stir quickly to release fragrance without burning.
2. Add the sliced chicken thighs and sear, allowing them to colour before turning. Stir fry until mostly cooked through.
3. Add julienned ginger, sliced onion and red pepper. Toss on high heat so the vegetables soften slightly but retain crunch.
4. Add the soaked wood ear mushrooms and stir through.
5. Add garlic and spring onions and continue stir frying briefly.
6. Pour in the stir fry sauce and toss vigorously so everything is coated. If needed, add a splash of water to loosen the sauce to your preferred consistency. Cook until the chicken is fully cooked and the sauce is glossy.
7. Serve immediately, ideally with steamed jasmine rice.

School of Wok Tips

• Slice everything finely so the dish cooks quickly over high heat.
• Add garlic towards the end to prevent it burning.
• If the dish looks pale, add a small dash of dark soy for colour.
• Keep the wok hot throughout for proper searing and aroma release.

FAQs

What are wood ear mushrooms?
They are dried black fungus mushrooms that expand when soaked and add a unique crunchy texture to stir fries.

Can I substitute dao chiu?
Yes? Korean doenjang or Japanese miso can work as alternatives, though the flavour will vary slightly.

Can I use chicken breast instead?
Yes? But thighs remain juicier and more flavourful in high heat stir frying.