Chicken Stir-Fry with Black Fungus and Garlic Shoots


10 Minutes


15 Minutes




Use this recipe as a guide. You can use pork instead of chicken and your preferred Chinese greens; such as kailan or choy sum. You can use a carton chicken stock if you don’t have your own homemade stock. The rest of the ingredients are basic to any Chinese stir-fry dishes – ginger and garlic for flavours, and Chinese sauces for taste.

I am using garlic shoots for its flavour and black fungus for the texture.

Chicken Stir-Fry with Black Fungus and Garlic Shoots


  1. Cut chicken into bite pieces and marinade

  2. Prepare and cut the other ingredients

  3. Make the sauce 

  4. Fry marinated chicken in small batches. Remove and drain any excess liquid

  5. Add and fry ginger and garlic until aromatic

  6. Add chicken back into the wok and stir-fry until cooked

  7. Add garlic shoots then black fungus 

  8. Add the sauce

  9. Remove and plate

How to make

Cut the chicken breast into thin slices. Then marinade with 1/2 tablespoon light soy, 1 teaspoon dark soy, 1/2 teaspoon sesame oil, 1 tablespoon cooking oil, 1 egg white, 1 tablespoon corn starch in a large bowl. Cover with cling wrap and refrigerate for 2 hours or overnight.

Remove the skin of ginger. Then slice thinly and set aside.

Remove the skin of garlic. Then slice thinly and set aside.

Rinse and wash the garlic shoots. Cut about 2-3 inches off the base and discard. Then cut the remaining garlic shoots into 3 inches section. Set aside.

Remove the fresh black fungus from its punnet and set aside.

Prepare the sauce in a bowl by mixing 1 tablespoon oyster sauce, 1 teaspoon dark soy, 1 teaspoon corn starch with 1/2 cup of chicken stock. Set aside.

Heat a cup of cooking oil in a hot wok or pan. Once the oil is hot, toss in marinated chicken slices. Spread them out and leave them undisturbed for 1 minute to brown. Then toss and stir-fry for 2-3 minutes until chicken is cooked. Lower heat. Remove chicken and set aside. Discard half of the oil, leaving enough oil to fry the garlic and ginger.

Toss the sliced ginger into the wok/pan first. Turn up the heat. Give it a quick stir-fry (less than a minute) before adding the sliced garlic. Stir-fry for 1-2 minutes. Be careful not to burn the garlic.

Add the garlic shoots. Stir-fry for 2-3 minutes until almost tender. Then add 1/2 cup of chicken stock to deglaze the bottom of the wok/pan and cook the vegetable.

Add black fungus or mushrooms. Give it a quick stir-fry to mix through with the rest of the ingredients. Then add the sauce mixture. Continue to stir-fry for 2 minutes.

Add the cooked chicken back into the wok/pan. Mix through and give a quick stir-fry for 1-2 minutes. Turn the heat off.

Remove and plate the dish.



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  • 1 chicken breast skinless and boneless (or chicken thigh, if you prefer)

  • 3 cloves of garlic

  • 1 thumb size fresh ginger

  • 1 bunch of garlic shoots (or other Chinese green vegetables that you love to eat, such as kai-lan or choy sum)

  • a punnet of fresh black fungus (or other types of fresh mushroom that you love to eat)

  • 1 egg

  • light soy

  • dark soy

  • oyster sauce

  • sesame oil

  • corn starch

  • chicken stock