Dried black fungus strips are often used in Chinese dishes, it has a firm texture that is a great addition to stir-fried dishes, soup based dishes, and Chinese stews.
Black fungus is also called "cloud ear" (云耳) or "wood ear" (木耳).
Wood Ear Mushrooms cut into strips.
Usage:
Soak in cold water for 30 mins, rinse and drain. Now it is ready for use.
Preparations:
To prepare "ear" fungus, immerse them in hot water for 20-30 minutes. They will puff up to about six times their normal size (so plan accordingly in the amount you use). They can then be squeezed dry. Cut away any over-hard parts, and slice for use in stir-fries, soups, or other uses.17
Store in a cool, dry condition.
Ingredients:
Black Fungus (100%).
Allergens:
(Allergens in bold)
GINGER AND BLACK FUNGUS CHICKEN RECIPE
Ginger and black fungus chicken is a plain and humble dish that anyone can whip up in their kitchen. It's delicious and goes well with steamed rice.
INGREDIENTS
- 1 1/2 tablespoons cooking oil
- 2 inches (5 cm) ginger, peeled and cut into thin strips
- 1 small red onion, quartered
- 4 pieces dried black fungus, softened in warm water for 30 minutes, then cut into bite-size pieces
- 1 teaspoon fermented soy beans (taucheo)
- 1 skinless & boneless chicken breast, cut into strips
- 1 teaspoon oyster sauce
- 1 1/2 teaspoons sweet soy sauce (kecap manis)
- 1 teaspoon sugar
- 2 tablespoons water
- 1 stalk scallion, cut into 1 inch (2 cm) length
INSTRUCTIONS
- Heat up the cooking oil in a wok and stir fry the ginger strips until aromatic. Add in the red onion and black fungus and do a few quick stirs.
- Add the fermented soy bean before adding the chicken strips into the wok. Stir-fry the chicken until the surface turns white.
- Add in oyster sauce, sweet soy sauce (kecap manis) and sugar. Stir all ingredients together before adding the water. Add the scallions, do a few quick stirs, dish out and serve hot with steamed rice.