Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 \N | Garlic clove; chopped |
| 12 ounces | Chicken breast, diced |
| 4 cups | ;Water |
| 4 ounces | Straw mushrooms; chopped |
| 2 tablespoons | Lemon juice |
| 2 \N | Serranos; sliced in rings |
| 2 \N | Scallion; chipped |
| \N \N | Ginger, ground |
| \N \N | Cilantro, fresh |
| \N \N | --- Discover Thai Cooking |
| \N \N | Chaslin, Canungmai and Tettoni |
| \N \N | per Stephen Ceideburg |
| \N \N | Fidonet COOKING echo |
GARNISH
Heat the oil in a saucepan or wok and fry the garlic until soft but not brown. Add the chicken and stir-fry for 5 minutes. cool a little.
Add the water and mushrooms. Bring to the boil and simmer for 10 minutes. Add the lemon juice. Cover, and cook gently fro a further 10 minutes. Add the chilies, spring onions and ginger. Remove from the heat. Sprinkle with coriander leaves before serving.