350g chicken meat, sliced
1 onion, sliced
2 cloves garlic, chopped
40g ginger, shredded
30g dried wood fungus, soaked until soft
1 tbls soy sauce
1 tbls fish sauce
1 tbls rice vinegar
1 tsp palm sugar
2 spring onions, sliced
1 long red chilli, sliced
Heat 2 tbls oil and fry chicken, then onion,
garlic and ginger until chicken is browned.
Add torn wood fungus, soy sauce, fish sauce
vinegar, sugar and spring onion whites – stir 3 minutes.
Mix in spring onion greens and serve.
Inspired by Ma Kin Ni eatery, Ko Mook – Southern Thailand