Recipe: Drunken Chicken With Black & White Fungus

Ann Lian of Family Kitchen with Sherson, shares a comforting dish that will surely warm the depths of one’s heart

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 2 hours 20 minutes

Ingredients

• 1 kampung chicken, cut into bite size pieces
• 100g snow fungus, soaked
• 50g black fungus, soaked
• 1½ cup Chinese cooking wine

Marinade

• 1 tbsp sesame oil
• 1 tbsp light soy sauce
• 2 tsp sugar
• 1 tsp salt
• 1 tsp white pepper
• 6 tbsp ginger juice

Method

1. Preheat the microwave to 170°
2. Marinate the chicken pieces with the marinade ingredients then set aside.
3. In a small pot of boiling water, cook the pre-soaked snow fungus and black fungus for a few minutes. Drain both then blend together with Chinese cooking wine.
4. Combine the blended fungus mixture and chicken into the claypot then cook in the oven for 2 hours.
5. Once cooked, serve directly from the claypot.

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