Easy Stir-fry Chicken Fillet

April 21, 2014

It was Good Friday, and I didn't want to cook pork. I opened the freezer and searched for the boneless chicken breasts and thawed them. No recipe in mind yet. I checked the cupboard and found out that we didn't have canned mushrooms left. What I found was "tenga ng daga" or black fungus which I planned to use on my Sotanghon dish. "Tenga ng daga"  or black fungus (Auricularia polytricha, syn. Hirneola polytricha) is an edible jelly fungus or mushroom. It is gray-brown in color and often used in Asian cooking. I got that my friend, Wikipedia. "wink". 

Still no recipe in mind, I took different spices from our spice tray and decided I will just stir-fry and cook "maskipaps"( a Tagalog shortened term for maski papaano, meaning whatever comes to mind or anything goes! ) Here it is after cooking! 

Ingredients:

• 3/4 kilo boneless chicken breasts, cut into chunky strips
• 3 cloves garlic, chopped
• 1 medium onion, sliced
• 1 thumb-sized fresh ginger, peeled and cut into strips
• 1 chicken bouillon
• 4 pieces red chillies, chopped
• 1 small pack of black fungus (tenga ng daga)
• 1 tsp Hoisin sauce
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp curry powder
• salt, pepper to taste
• 4 stalks of spring onions, chopped

How to cook:

• Heat oil. Saute garlic until brown. Add ginger and onions. Smells good!
• Put the chicken. Saute and stir.
• Once browned, put the black fungus.
• Add the spices and stir-fry.
• Check the taste. It should have a spicy curried taste and delicious.
• Sprinkle the chopped spring onions.
• Saute and stir some more until the ingredients are blended together.
• Done! 
• Transfer to a serving dish and serve or make it as a rice topping!

Fast and easy to cook!  Until next time!  <3 -jewel