Ingredients

1/4 cup black (wood) fungus
2 cups hot water
1 tb sp oil
3 clove garlic, chopped
6cm ginger, cut into fine shreds
500g chicken breasts fillets, sliced
4 spring onions, chopped
1 tb sp Golden Mountain sauce
1 tb sp fish sauce
2 tsp brown sugar
1/2 red capsicum, finely sliced
1/2 cup fresh coriander leaves
1/2 cup shredded fresh basil leaves

Method

Place the fungus in a bowl of hot water for 15 minutes until it is soft and swollen,
drain and chop roughly.

Heat oil in a large wok , add garlic and ginger and stir fry for 1 minute. Cook the chicken in batched, stir fry over high heat until chicken changes color. return all the chicken to the wok. Add spring onions and Golden Mountain Sauce, stir fry for 1 minute.

Add the fish sauce, brown sugar and fungus to the pan. Stir thoroughly, cover and steam for 2 minutes. Serve immediately , scattered with red capsicum, coriander
and basil.

Serve with chili sauce and steamed rice.

(Serves : 4)