Directions

To Cook

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