- 1 1/2kg kampung chicken
- 200g ginger
- Half bottle rice wine (preferably the sweet rice wine called wongchow)
- 50g black fungus
- 20g Hua Tiao Chiew
- Sesame oil
- 1 tsp salt
- Cut chicken into bite-size pieces. Put sesame oil in a pan and fry the chicken for a while. Then put the chicken aside and discard the oil.
- Clean the frying pan and add some more sesame oil. Fry the ginger, then add chicken, hua tiao chiew, half bottle of rice wine, and black fungus. Turn to low fire and cook for 15 minutes.