The beauty of this recipe is that even if you reheat it in the microwave or fry it in a pan, it will not lose its flavor! Agree, this is a rarity for Asian dishes, where everything is usually served "hot, hot".
It is necessary
- - 2 packs of dried tree mushrooms or 2 cups soaked);
- - 4 tsp Sahara;
- - 2 onions;
- 2/3 cup ginger
- - 4 large cloves of garlic;
- - 4 tablespoons fish sauce;
- - 2 tbsp. vegetable oil;
- - 1 chicken.
Instructions
Step 1
If you are using dry mushrooms, they should be pre-soaked until they swell according to the instructions. While the mushrooms are increasing in volume, remove all meat from the chicken and cut into a medium dice.
Step 2
Chop the garlic and ginger finely. Cut the onions in half and cut each lengthwise into small slices. Tear the tree mushroom with your hands.
Step 3
Heat vegetable oil in a wok. Put the garlic and half of the ginger in it. Fry until golden brown and add chicken. Fry for a couple of minutes and then add the remaining ginger, onion, and wood mushroom. Pour in the fish sauce mixed with sugar and cook, stirring constantly, for 4 to 5 minutes. Serve with boiled rice.
