Recipe Ingredient
- 1 piece chicken thigh or half a chicken, washed and cut into serving-size pieces
- 50g old ginger, sliced
- 10g wood fungus (mok yee), soaked and shredded
- 1 tbsp sesame oil
- 1 tbsp oil
- 2 cups hot water
- Seasoning:
- 1 tsp salt
- 1 tsp sugar
- 1 tsp light soy sauce
- 1 tsp sesame oil
Instructions
- Marinate chicken in seasoning for 10 to 15 minutes.
- Heat oil and sesame oil in a wok until it is hot. Fry the ginger till fragrant. Add in wood fungus and toss well for a minute. Stir in chicken and mix well for one to two minutes.
- Pour in hot water and bring to a boil, then continue to cook for four to five minutes or until chicken is cooked through. Serve soup hot immediately.
