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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


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


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


  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.

Tune in every Thursday at 9pm to catch “Family Kitchen with Sherson 3”  on Asian Food Channel (StarHub TV Ch 435).

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