Thai ginger chicken

Cut chicken thighs into bite-sized pieces, not too thin, and marinate with a little soy sauce while prepping.

Mix the sauce: oyster sauce, soy sauce, tao jiao, toasted sesame oil, a touch of sugar, water (or chicken stock), white pepper, and optional black soy sauce for colour.

Soak dried cloud ear mushrooms in hot water at least 15 minutes until about four times the size.

Julienne plenty of ginger finely; prepare bell pepper and onion.

Heat a little oil; add chopped garlic and a couple of Thai chilies. For a milder dish add the ginger now, since sauteing it tones down its heat.

When the garlic turns golden add the chicken and toss until about 30% cooked.

Add the sauce, ginger and vegetables and toss until the chicken is fully cooked, keeping plenty of sauce; darken with a few drops of black soy sauce if wanted.

Add green onions, toss once, take off the heat and serve over rice.