Recipe Ingredient
- 350g kampung chicken, skinned and cut into bite-size pieces
- Seasoning:
- 1/4 tsp salt
- 1/4 tsp pepper
- a dash light soy sauce
- 1/2 tsp sugar
- 1 tbsp rice wine or Wincarnis tonic wine
- 1 tsp sesame oil
- 10g wood fungus (mok yee)
- 5 slices old ginger
- 3 tbsp ginger juice
- 1 cup Wincarnis tonic wine
- 1/2 cup hot water
Instructions
- Soak wood fungus in water for 30 minutes. Drain and cut into slices. Marinate chicken with seasoning for 10-15 minutes.
- Heat 1 tbsp oil and 1 tbsp sesame oil in a deep saucepan, fry the ginger slices till fragrant. Put in wood fungus and marinated chicken and fry for five minutes. Pour in ginger juice, wine and water, then cover the saucepan and allow to cook for five minutes. Lower the flame and simmer till chicken is tender and gravy is fairly thick.
- Dish out and serve with hot rice.
