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Ingredients
- 350 gm kampung chicken - remove skin and cut into bite-size pcs Seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 dsh light soy sauce
- 1/2 tsp sugar
- 1 Tbsp. rice wine or possibly Wincarnis tonic wine
- 1 tsp sesame oil
- 10 gm wood fungus (mok yee)
- 5 slc old ginger
- 3 Tbsp. ginger juice
- 1 c. Wincarnis tonic wine
- 1/2 c. warm water
Directions
- Method:SOAK wood fungus in water for 30 min. Drain and cut into slices. Marinate chicken with seasoning for 10-15 min.
- Heat 1 tbsp oil and 1 tbsp sesame oil in a deep saucepan, fry the ginger slices until fragrant. Put in wood fungus and marinated chicken and fry for 5 min. Pour in ginger juice, wine and water, then cover the saucepan and allow to cook for 5 min. Lower the flame and simmer until chicken is tender and gravy is fairly thick.
- Dish out and serve with warm rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 143g | |
| Calories 69 | |
| Calories from Fat 40 | 58% |
| Total Fat 4.52g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 662mg | 28% |
| Potassium 13mg | 0% |
| Total Carbs 3.27g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.12g | 1% |
| Protein 0.21g | 0% |
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