Drunken Chicken with Black & White Fungus
Drunken Chicken with Black & White Fungus
Get this quick and easy Chinese-inspired recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 2 hours 20 minutes
  • Yield 4 servings
  • 1 free range (kampung) Chicken, cut into bite size pieces
  • 100 grams Snow fungus, soaked
  • 50 grams Black fungus, soaked
  • &frac112; cup Chinese cooking wine
  • Marinade:
  • 1 tablespoon Sesame oil
  • 1 tablespoon Light soy sauce
  • 2 teaspoons Sugar
  • 1 teaspoon Salt
  • 1 teaspoon White pepper
  • 6 tablespoons Ginger juice
  1. Preheat the microwave to 170°C
  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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