• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1 kampung or free range chicken, chopped into bite-sized pieces
  • 70g mature ginger, shredded
  • 50g black fungus, soaked and shredded
  • 1 tbsp white peppercorns
  • 600ml yellow wine (wong chow)
  • 100ml fresh chicken stock
  • 4 tbsp sesame oil
  • ¾-1 tsp salt or to taste
  • 1 tbsp sugar


  1. Blanch chicken pieces in boiling water for 1-2 minutes. Remove and rinse well to remove any impurities. Drain and set aside.
  2. Heat sesame oil and fry ginger until aromatic. Add the chicken, black fungus and peppercorns. Pour in wine and chicken stock. Bring to a simmering boil. Cook for 30-35 minutes.
  3. Season with salt and sugar to taste and continue to cook for another 10 minutes or until meat is tender. Serve hot.
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