Stir Fry Chicken Fillet With Dried Chillies

Recently, bought several packets of fresh Eryngii mushrooms at very low price from Tesco and used it to cook this dish. 

It turned out to be a nice vegetarian dish.  
This dish tastes sourish and savoury which blends well with the natural sweetness of the Eryngii mushrooms. The strong, pungent, sweet and menthol aroma comes from the Basil leaves that makes this dish refreshingly good.

Initially, didn't intend to post this recipe but since it is good, I have to record it here for future reference.  I wouldn't mind having just this dish with plain rice.

Ingredients

1 packet fresh Eryngii mushrooms - cut wedges

2 cm piece ginger - cut fine shreds

1 red chilli - seeded and cut shreds

1 bunch of Basil leaves - use only the leaves

1/2 tbsp oil

Seasoning

2 tbsp Apple cider vinegar

1 tbsp light soy sauce

1 tbsp preserved soy bean paste [taucheong]

dash of pepper

1. Rinse mushrooms under running tap water.  Drain and cut wedges.
2. Heat up a non-stick wok without oil, dry fry mushrooms until lightly brown, fragrant and water vapourised.
3. Dish up, add oil in wok, saute ginger and red chillies until fragrant, then add in mushrooms, taucheong and seasoning.
4. Stir fry to combine ingredients, add in some water.
5. Bring to boil and turn to high heat, add in Basil leaves and fry until leaves are bright green in colour.
6. Dish up to serve.