Stewed Chicken With Black Fungus and Mushroom

Stewed Chicken
Ingredients
1/2 chicken (cut into small chunks) or 2 drumsticks and 6 mid joint wings
6 slices ginger
4 cloves garlics
3 shallots – sliced
8 dried shitake mushroom (soaked till soft)
25 g black fungus (soaked till soft)
3 potatoes – peeled and cut to small chunks

Seasoning Ingredients
1/2 tsp salt
1/2 tsp white pepper
1 tsp corn flour

Sauce Ingredients
2 tbsp oyster sauce
1 tbsp light soy sauce
11/2 tbsp dark soy sauce
3 small rock sugat
1 tsp corn flour

1 tbsp Hua Tiao Jiu
11/2 tbsp sesame oil
1 stalk spring onion – cut into 2 inch lengthwise

Method
1) Marinade chicken pieces with seasoning ingredients for 20 minutes.
2) Heat sesame oil in a claypot till hot, add in ginger slice, shallots and garlic. saute till aromatic.
3) Add in mushroom, stir fry for 1 minute, add in chicken, potato and black fungus, stir to mix evenly for till chicken is opaque. Add in sauce ingredients and enough water to cover the chicken. Stir to mix, bring to a boil. Cover, and simmer over low medium heat for 10 minutes. Drizzle the Hua Tio Jiu on top of the cover and continue to simmer for a further 10 minutes or till chicken is tender and potato is cook through. Taste accordingly and adjust to your preference.
4) Add in spring onion and stir to mix evenly. Serve hot with porridge or rice.

4 thoughts on “Stewed Chicken With Black Fungus and Mushroom

  1. Hi Jessie

    Just tried this dish. It is very very nice!! I’ve not cooked black fungus with chicken before and was not confident. Following your method and sauce ingredients quantity, the taste is simply yummy! Thanks for sharing the recipe.

    Like

  2. Tried once, and my husband asked for another round the next day. Second try again today, this definitely a receipe I will keep. Thanks.

    Like

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