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- Blanch chicken pieces in boiling water for 1-2 minutes. Remove and rinse well to remove any impurities. Drain and set aside.
- 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.
- Season with salt and sugar to taste and continue to cook for another 10 minutes or until meat is tender. Serve hot.