Wong Chow Kai (Wine Chicken)
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
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.