• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
Print

Recipe Ingredient

  • 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

Instructions

  1. 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.
  2. 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.

You may also like

Fried Calamari Rings by Salam Brand
10 mins 4 People

Fried Calamari Rings Appetizer, Dinner, Lunch

Stir-fried Baby Bok Choy by Salam Brand
10 mins 4 People

Leave a Reply

Your email address will not be published. Required fields are marked *