Rehydrate the black mushrooms in a bowl of hot water. Peel and coarsely grate the carrots.
Cut the chicken fillets into large cubes and fry them in a frying pan with a little oil until golden brown. Add the grated ginger, coconut powder, water, chicken stock cubes and soy sauce. Simmer over low heat for 5 minutes.
Then add the black mushrooms, grated carrots and chopped onion. Continue cooking for 5 minutes and then bind with the cornstarch; mix well. Simmer for 3 minutes.
In the meantime, roast the walnut kernels and add them to the pan just before serving.
This dish is delicious with basmati rice.
Author and photographer: Philippe Barret