Thai ginger chicken

Ingredients for 3 servings:

• 10 Mu-Err Mushrooms
• 30 g ginger, cut into fine sticks
• 80 g spring onions, cut into 3 cm wide rings
• 2 tomatoes, quartered
• 300 g chicken breast fillet(s), cut into strips
• 3 garlic cloves, finely chopped
• 4 tbsp oil (soybean oil)
• 60 g cashew nuts, unsalted
• 2 tsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Gai Pad Khing

Pour hot water over the mu err mushrooms in a bowl and let them soak for about 25 minutes. Then squeeze them well. Trim any tough stems and cut the mushroom caps into the desired size. Heat 2 tablespoons of soybean oil in a wok and fry the cashew nuts until golden brown. Remove with a slotted spoon and drain any excess fat on kitchen paper. Heat the remaining 2 tablespoons of soybean oil in the wok and sauté the garlic until golden brown. Add the chicken strips to the wok and fry. Then add the mushrooms, ginger, spring onions, tomatoes, and cashew nuts. Fry everything together for about 2 minutes, stirring constantly. Finally, add the oyster sauce, fish sauce, and sugar and mix everything well. Serve with Thai fragrant rice.