1 roasted chicken breast meat – cut to size of your preference
300 g Tau Kee (soak in warm water till soft- squeeze the strips of excess water, cut into 8-10 )
25 g Black Fungus (soak for 45 minutes or till soft) drain, and cut off any hard woody parts
3-4 cloves garlic – minced coarsely or whole
1 cinnamon stick
2 star anise
2 tbsp light soy sauce
3 tbsp dark soy sauce
1 tbsp Chinese cooking wine (optional)
2 tsp sugar
150 ml chicken stock
Salt to taste
Coriander leaves – chopped
Heat 2 tbsp oil in a clay pot over medium heat, saute garlic, cinnamon stick, cloves, star anise for 30 seconds. Add in black fungus, stir fry for 30 seconds, add in Tau Kee, sauce Ingredients and roasted chicken breast meat. Bring it to a boil, partially covered, simmer over low heat for 30 minutes, stirring every 10-15 minutes.
Taste according and adjust to your preference. Thicken with corn starch and topped with chopped coriander leaves.