Have you ever cooked with fish sauce? Fish sauce is also called nam pia and is strong flavored and salty, so only a tiny amount is needed in this Thai Chicken with Ginger Sauce. Dried wood ear is another unusual ingredient in this Thai dish. Dried wood ear mushrooms are a type of mushroom commonly used in Asian cooking. You may be surprised by their small package but don’t let that fool you, when reconstituted they increase almost six times in size! Both fish sauce and dried wood ears can be found in most supermarkets or in Asian markets, they make this Thai Chicken with Ginger Sauce taste authentic!
Thai Chicken with Ginger Sauce
1 cup water
1 (1/2 oz) package dried wood ear mushrooms
1 cup homemade chicken broth
2 Tbsp soy sauce
1 Tbsp rice vinegar
! Tbsp cornstarch
1 tsp Asain fish sauce
2 tsp oil
1 ¼ pounds boneless chicken cut into 1 inch pieces
8 scallions, sliced
2 tsp minced peeled fresh ginger
1 garlci clove, chopped
½ pound sugar snap peas
¼ cup cilantro, chopped
2 cups cooked brown rice
Bring water to a boil. Add the dried wood ear, remove from heat and let stand for 20 minutes. Drain the mushrooms, coarsely shop and set aside.
Meanwhile whisk together the broth, soy sauce, vinegar, cornstarch and fish sauce in a small bowl, set aside.
Heat the oil over high heat in a wok or large nonstick pan, then add the chicken and sauté until lightly browned, about 3 minutes. Transfer to a plate.
Return the wok to the heat, add the scallions, ginger and garlic. Sauté about one minute, until the scallions have softened slightly. Add the mushrooms, chicken and snap peas and broth mixture. Bring to a boil stirring constantly. Reduce the heat and simmer until slightly thickened, about two minutes. Stir in the cilantro and serve with rice. Make about 4 servings.