Ginger and Chicken Stir Fry - Gai Pud King

Prep:Soak the mushrooms in warm or hot water for at least 5 minutes or until you are ready to use them. The soaked mushrooms should be about a cup. A little more, a little less is OK.

Julienne the ginger to get thin, match like pieces, 1 ½ inch in length. I use about a 3 inch piece of ginger which comes out to about 1/3 cup when julienned. Some varieties of ginger are hotter than others. You may also have to adjust the amount of ginger to your taste buds. When we were kids, my mother didn't put a whole lot of ginger in, afraid that it would be too hot.

Halve the onion lengthwise and slice lengthwise into pieces so that when cooked and separated, all pieces will look the same. Break the mushrooms into bite size pieces. You can also slice them with a knife, but I like breaking them with fingers to get irregular shapes.

Cooking: Add a tablespoon of oil to a hot work over medium to high heat. Add chopped garlic and some of the julienned ginger and fry for a minute or so. The ginger and garlic will start to turn brown. Add chicken and stir to coat the chicken with oil for a minute or so. Add onion, the rest of ginger and ear wood mushrooms. Stir to mix well. Add fish sauce and sugar. Stir for a couple minutes to cook all ingredients and let the ingredients absorb the fish sauce and sugar.

Serve hot with rice