Chicken and Black Fungus
- 550g boneless chicken thighs
- 200g fresh black funguses
- 50g old gingers
- 5 spring onions, 1 inch strip
- 2 tablespoon water
- 1½ tablespoon potato starch
- ½ teaspoon salt
- 2 cups water
- ¾ teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon white pepper powder
- Prepare marinade with 2 tablespoon water, 1½ teaspoon potato starch, and ½ teaspoon salt; prepare sauce with 2 cup water, ¾ teaspoon salt, ¼ teaspoon sugar and ⅛ teaspoon white pepper powder.
- Wash the chicken thigh and cut into 2cm X 1cm cube, pour marinade from step 1 to chicken, and leave it for 10 minutes; wash and slice ginger; wash the black fungus and trim off the stem, tear to small pieces with hand.
- In a wok, pour oil and then heat over with medium high heat, add in ginger and cook for 1 minute, and then add chicken and spring onion. Add black fungus and sauce from step 1, bring to boil and then turn to low heat to cook for another 5 minutes.
If you are using dry black fungus, soak them in cold water for until fully expand. Black fungus has rich protein, vitamin B2 and iron. Based on Traditional Chinese Medical, it helps to improve blood circulation, intestinal function, and digestive function. From clinical research, it shows that black fungus has acidic heteropolysaccharide that inhibits blood clotting, and lower cholesterol and blood sugar.