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

Recipe Ingredient

  • 300g vegetarian chicken meat
  • 80g black beans (hak tau), soaked for several hours
  • 15 small sized dried Chinese mushrooms, soaked
  • 100g black fungus, soaked, cleaned and torn into bite-sized pieces
  • 2-3 tbsp sesame oil
  • 800ml black vinegar
  • 200ml sweet black vinegar
  • 500ml water
  • 500g mature ginger, skinned and mashed
  • 5 tbsp brown sugar


  1. Dry fry the black beans in a non-stick pan until the skins break and they are fragrant. Dish out and put aside.
  2. Heat sesame oil in a pot until fragrant. Add mushrooms and black fungus. Fry until aromatic. Pour in both vinegars and water and add ginger and sugar. Bring to a boil.
  3. Reduce the heat and simmer for 30 minutes. Add vegetarian chicken meat and continue to cook for an extra 10-15 minutes.

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