Black Fungus Chicken is one of Chinese stir-fried delicacies which is easy to prepare at home since it uses only a few simple ingredients. You may use any chicken parts to cook this dish, though drums or mid wings the best. It’s important to chopped chicken parts into equal bite size prior to cooking. As this will ensure all pieces are evenly cooked.
The cooking process begins with stir frying ingredients and searing meat and later on, simmering for 15minutes. You may choose to exclude corn starch from sauce. But with it, the sauce will coat nicely onto meat making every bite, more delicious.
As we all know, stir fried dishes are rice stealers, but this one for sure is an official one. Due to it’s purely addictive, savoury and wine fragrant-filled gravy.
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Black fungus chicken RecipePrint This
- 350g Chicken pieces ( 2 medium size wings and 1 big drumstick)
- 5 thin slices old ginger, A handful of shredded black fungus (soaked prior to cooking)
- 1 tbspn minced garlic
- 1 tbspn olive oil
- A handful spring onion, chopped into 2 inches long
- 200 ml water
Marinade sauce : marinade chicken for 15 minutes
- 2 tbspn oyster sauce
- 1 tbspn light soy sauce
- 1 tbspn dark soy sauce
- 1/8 tspn sesame oil
- 1 tbspn xiao hsing wine
- 1 tspn salt
- 2 tspn corn starch
- A pinch of sugar
- 1 tbspn minced ginger
Heat olive oil in wok over high heat. Brown ginger slices and spring onion until fragrant.
Turn heat to medium, place black fungus into wok and stir fry for 30 seconds. Add in marinated chicken pieces and minced garlic. Stir well, and let brown for 1 minutes. Turn sides of chicken pieces every 30 seconds to make sure its evenly cook.
Pour in water, bring to boil. Turn heat to low, cover wok and simmer for 15 minutes. Check occasionally making sure gravy doesn’t dries out.
Garnish with finely chopped spring onion. Serve hot with bowl of fragrant rice.