So today's dinner just had to be a chicken stirfry with black fungus!
Sigh, when will this rain stop? On the plus side, my grass is green..the furkids don't like the rain. Oh well. I have both of them snuggling, under the table now, keeping my foot warm while I write this blog.
Okay, let's begin, this is a very simple dish, anyone can cook it.
1 bunch of baby Buk Choy
1 punnet of black fungus
2 chicken breast meat, skinless and boneless
2 Tablespoon of vege oil
2 Tablespoon of oyster sauce
2 teaspoon of soy sauce
20 ml of water
Chopped baby chillies - optional.
- Cut the buk choy to separate the leaves and the stem. Wash it and drain. Be sure to get the dirt off the stem.
- Cut chicken breast to slices.
- Heat up your wok to high heat.
- Heat the oil in to the wok and brown the slices of chicken meat. Turn over and ensure meat is cooked.
- Add the buk choy stem to the wok and stir fry the stem first. We do this because they take longer to cook than the leaves.
- Add the leafy green next.
- Add the fungus and toss it around the wok. Mixed it in with the chicken and buk choy.
- Add the oyster sauce and soy sauce into the wok. Stifry on high heat very quickly and turn off heat.
- Add 20 ml of water, if too dry.
- Served on plate with Jasmine rice.
Do not overcook Buk Choy, we don't want a sad limpy green. A little bit of crunch never hurt anybody. It's good for you ;)
From wok to plate; should be ten minutes tops.
See what I mean? Delicious!