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.
Discover Thai Cooking
Chaslin, Canungmai and Tettoni
per Stephen Ceideburg
Fidonet COOKING echo
