Ginger Wine Chicken
350g kampung chicken - remove skin 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
Method:
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 5 minutes. Pour in ginger juice, wine and
water, then cover the saucepan and allow to cook for 5 minutes.
Lower the flame and simmer till chicken is tender and gravy is
fairly thick.
Dish out and serve with hot rice.
