1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon minced onion
1 teaspoon minced ginger root
2 teaspoons minced boneless pork
1 teaspoon salt
2 tablespoons vegetable oil
1 cup sliced mushrooms
2 chicken legs, cooked
1 teaspoon minced fresh ginger root
1 teaspoon fish sauce
1/2 teaspoon soy sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon chopped fresh chives
1/4 teaspoon sesame seeds
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Place oil in large nonstick skillet.
Fry chicken breasts 2 to 3 minutes on each side. Remove from skillet. Drain on paper towels; cool on wire rack.
Return chicken breasts to skillet; add garlic, ginger, pork, salt, oil, mushrooms, chicken legs, ginger, fish sauce, soy sauce, red pepper flakes, chives, sesame seeds, and salt. Reduce heat to low. Cover, and cook for 10 minutes; remove from heat.
Stir chicken into skillet; cook over medium heat for 15 minutes. Scrub grease off bottom of skillet, and add chicken. Sprinkle with chives and salt. Cover, reduce heat to low, and cook for 4 minutes more.
Shred chicken breasts and add ginger, fish sauce, chives and sesame seeds. Cover, and cook for 2 to 3 minutes. Discard chicken remnants, and serve with chicken breasts, lemon skin, lemon wedge and diced onion.