Calla Lily Recipes 食譜篇 - 木耳絲炒薑酒雞 (STIR-FRY CHICKEN WITH BLACK FUNGUS AND GINGER WINE)

木耳絲炒薑酒雞 (STIR-FRY CHICKEN WITH BLACK FUNGUS AND GINGER WINE)

Ingredients :-
500g Kampong Chicken (cut into pieces)
200g black fungus (soaked, shredded)
150g shredded ginger
2 tablespoons sesame oil
50ml "Shaoxing" wine
100ml ginger wine
Seasoning :
1 tablespoon light soy sauce
½ml teaspoon pepper

1. Heat up sesame oil in the hot wok, sauté shredded ginger over a low heat until golden in colour and fragrant.  Add in black fungus and chicken pieces, stir-fry over medium heat until aromatic and the colour of chicken pieces are changes.

2. Add ginger wine, light soy sauce and pepper, bring to a boil, reduce to low heat, simmer until the gravy is slightly absorbed.  Lastly, splash in "Shaoxing" wine, toss well.  Dish up, serve hot.