CC license

  • 1 Tbsp sesame oil
  • 1 Tbsp shredded ginger
  • 1 free-range chickens (preferably), cut into serving pieces
  • 10g black fungus, soaked, shredded
  • 100ml warm water

  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 3 Tbsp shao xing wine

Dipping Sauce:
  • Green onion cut finely
  • Ginger – minced
  • Garlic – minced

  1. Heat up 1 tbsp sesame oil in clay pot and sauté shredded ginger until fragrant, add in chicken, shredded black fungus and stir-fry until aromatic.
  2. Add in warm water, seasoning and cover the lid, simmer until the gravy has thickened.
  3. Add in extra 1 Tbsp shao xing wine and remove from heat.
  4. For the dipping sauce, mix some of the gravy with the garlic and ginger and add the diced Green onion.
    Serve immediately or as a cold dish after cooling and storing overnight in the refrigerator.

    If you wish to use a battery chicken an alternate method is to de-bone the chicken and roll it with the skin outwards. Cook the rolled fillet in the wine mix and allow to cool and refrigerate to set before serving. Slice into 1 cm thick sections to serve.