- Heat a wok over high heat. Fry the ginger until dry, then add in sesame oil and cook until fragrant.
- Add in chicken, black fungus and water. Bring to a boil on medium heat.
- Lower the heat and let simmer for 10 mins or until the liquid is reduced by half.
- Add yellow and white rice wine and bring to a boil over high heat.
- Lower heat and simmer until chicken is cooked.
- Add light soy sauce just before turning the heat off. Serve.