World Cuisine

  • 2 tablespoons vegetable oil
  • 3 boneless, skinless chicken breasts, chopped
  • 3 chicken livers, chopped
  • 1 onion, finely sliced
  • 3 garlic cloves, crushed
  • 2 tablespoons dried black fungus (cloud's ears), soaked in hot water for 20 minutes, then drained
  • 2 tablespoons light soy sauce
  • 1 tablespoon honey
  • 50 g (2 oz) finely chopped fresh root ginger
  • 5 spring onions, chopped
  • 1 red chilli, deseeded and finely sliced into strips, to garnish

Heat the oil in a wok over a medium heat and add the chicken breasts and livers. Fry the chicken mixture for 5 minutes, then remove it using a slotted spoon and set aside.

Add the onion to the wok and fry it over a low heat until soft. Remove half the onions from the wok and set aside. Add the garlic and the drained mushrooms and stir-fry for 1 minute. Return the chicken mixture to the wok.

Stir together the soy sauce and honey in a bowl until blended, then pour this over the chicken and stir well. Add the ginger and stir-fry for 2–3 minutes. Finally, add the spring onions and garnish with the reserved onions and strips of red chilli. Serve immediately with medium rice noodles, if liked.

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