Stir fry chicken with the black fungus (Gà xào nấm mèo) tonight.
Soak the fungus until soft, slice them thinly. Slice the chicken. Marinate the chicken with nuoc mam for at least 30 minutes. Heat up the pan with neutral oil , cook chicken in high heat for 3 minutes, add slice onion, fungus, chicken juice and cook 30 minutes. Check the seasoning: salt, pepper and nuoc mam. Garnish with coriander. Personal touch: I add some fermented Kampot black pepper.
Pea sprouts with garlic and nuoc mam
Like the chicken dish a lot, the kampot pepper added another dimension to the dish. I saw the online photos of the same dish has a golden brown sauce, I wonder if it was the reduced chicken juice (that I omitted).
