Ginger and Glutinous Rice Wine Chicken

Ingredients:

800g chicken, cut into pieces

50g grated ginger or shredded

200ml glutinous rice wine

50ml shaoxing wine

10 pcs dried black fungus (small), soak 

Seasoning:

1 tbsp light soy sauce

1 tsp. sesame oil

1 tsp pepper

salt to taste

Garnishing:

spring onions and coriander leaves

Method:

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.