Ingredients:
* 800g free-range chicken, wash and cut into pieces
* 200g ginger, shredded
* 20g wood ear fungus, finely shredded
* 1 pip garlic, chopped
* 1-1.5 liter Chinese rice wine
* 2 tbsp sesame oil
* 1 tsp salt, or to taste
* ¼ tsp pepper
Directions:
1. Heat the sesame oil in a claypot to sauté the ginger, garlic and wood ear fungus until fragrant.
2. Add the chicken and wine and stew over a medium flame until chicken in tender yet firm, about 20 to 30 minutes in a claypot, longer in other pots.
3. Season with salt and pepper.
* 800g free-range chicken, wash and cut into pieces
* 200g ginger, shredded
* 20g wood ear fungus, finely shredded
* 1 pip garlic, chopped
* 1-1.5 liter Chinese rice wine
* 2 tbsp sesame oil
* 1 tsp salt, or to taste
* ¼ tsp pepper
Directions:
1. Heat the sesame oil in a claypot to sauté the ginger, garlic and wood ear fungus until fragrant.
2. Add the chicken and wine and stew over a medium flame until chicken in tender yet firm, about 20 to 30 minutes in a claypot, longer in other pots.
3. Season with salt and pepper.