Wednesday, 5 May 2010

Stewed Chicken in Wine

Very easy to make but tasty home-cooked fare =) learnt this while watching "3 dishes 1 soup" TV programme but modified it a little

chicken - half (the thighs and drums parts), skinned, cut into pieces
sesame oil - 1 tbsp
ginger - 6 to 8 slices
black fungus - 4, soaked til expanded, cut coarsely into strips
mushrooms - (shiitake, dried chinese, whatever), stalks removed, halved
chinese rice wine - enough to cover chicken (not hua tiao, just regular transparent type chinese rice wine for cooking)
marinate: light soy, dark soy - 1 tspn each
garnish - sprigs of cilantro

Marinate the chicken for at least 30 mins. scoop chicken meat out (i didn't use the remaining marinate in the bowl cos it might be too salty)

heat sesame oil in a claypot and fry giner slices til fragrant. add chicken meat and stir around. add black fungus and mushrooms. pour in wine til covered. stir a little and push mushrooms and fungus into spaces. bring to boil, cover and simmer for 1 hour

garnish with cilantro

this is what's left LOL