- Marinate chicken (sugar, soy, oil) for 5 mins.
- Heat sesame seed oil. Fry ginger & garlic until fragrant.
- Add wood fungus, peanuts, & chicken. Stir fry well.
- Pour in the Chinese Wine & 2 cups hot water. Bring to boil.
200g Chicken (kampung chicken)
10g wood fungus/black fungus, soaked & shredded (as blood cleanser)
50g raw peanuts, soaked overnight & drained (optional)
1 cup Chinese Rice Wine / DOM / brandy
2 cups water
1 tsp sesame seed oil
1 clove garlic, minced
1 huge old ginger, shredded
Dark soya sauce, light soya sauce, sugar and pepper (optional)