Braised chicken with black fungus

Ingredients:

• 5 pieces of  chicken tights
• 8 to 10 pieces of black fungus
• 4 to 5 slices ginger
• 1 stalk spring onion, chopped
• 1/2 cup water

 

Marinade:

• 2 tsp light soy sauce
• 2 tsp dark soy sauce
• 2 tsp oyster sauce
• 2 tsp Shaoxing wine
• Sesame oil
• pepper, to taste

 

 

Method:

• De-bone the chicken tights meat and save the bones for soups. Cut up the meat into medium size.  Mix with marinade and set aside in fridge for 1-2 hrs.
• Soak black fungus in water until softened. Drain well. Trim the hard ends and cut into slices. Set aside.
• Heat sesame oil in a wok or frying pan over medium-high heat. Saute ginger  until fragrant. Add chicken meats and save the marinade for later use. Pan fry in a single layer until both sides are lightly brown.  Pour water and marinade over the meat. After cooking for a while. Add black fungus. Continue to cook until the chicken is cooked through and the sauce reduced and thickened. Don’t ever overcooked the chicken. Dish up and garnish with green spring onion. Enjoy!

You can also replace with chicken wings and additional of carrots to give this dish a nice colour.