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
- Preheat the microwave to 170°
- Marinate the chicken pieces with the marinade ingredients then set aside.
- 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.
- Combine the blended fungus mixture and chicken into the claypot then cook in the oven for 2 hours.
- 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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