800g chicken, cut into pieces
50g grated ginger or shredded
200ml glutinous rice wine
50ml shaoxing wine
10 pcs dried black fungus (small), soak
1 tbsp light soy sauce
1 tsp. sesame oil
1 tsp pepper
salt to taste
spring onions and coriander leaves
1) Heat up wok with 1 tbsp oil, stir-fry grated ginger over low heat till fragrant and crispy.
2) Add in chicken stir-fry briskly till chicken meat has turned white. Pour in glutinous rice wine, black fungus, cover and cook over low heat for 10 - 15minutes until the chicken is cooked.
3) Add in Chinese cooking wine "Shaoxing wine", dish up. Serve hot with rice or mee sua.