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  • 9 pieces chicken (3 lbs)       
  • 1 teaspoon salt   
  • 1/2 to 3/4 teaspoon chillie powder       
  • 3/4 teaspoon black pepper   
  • 2 tablespoons thick soy sauce       
  • 5 cm (2 in) ginger   
  • 80 ml (1/3 cup) oil       
  • 60 ml (1/4 cup) dried mushrooms   
  • 2 medium onions       
  • 8 garlic cloves

  1. Section chicken into 9 choice pieces. Wash and rub with salt, cayenne, black pepper, and soy sauce.   
  2. Scrape ginger, slice in 1/8-inch slices, then cut into strips 1/8-inch wide.   
  3. Heat oil. Fry ginger till light brown. Remove and drain the ginger aside.
  4. Add chicken to the oil and brown it on each side.   
  5. Add 1 cup water with remaining soy from marinade and half the fried ginger. Lower heat and let simmer, covered.   
  6. Soak mushrooms in hot water for approx 30 minutes. Clean carefully. Peel onions and slice thickly. Peel garlic and halve cloves lengthwise.   
  7. When chicken is tender, correct seasoning, adding more soy as desired. Add onions, garlic, mushrooms, and 1/2 cup water, and cook till water is absorbed.   
  8. Arrange serving dish with crisp ginger, onions, and garlic over chicken.