One of my favorite chicken dishes! When i cook for family and friends, i don’t stinge on the wine, and i add cognac for an extra oomph! Please note that if you use cheap wine and cheap cognac, it will be reflected in the taste of your dish. I like my dish more ‘soupy’, since most of my friends don’t stop at one bowl; that’s why i add in that many cups of water and wine!
- 1 large whole chicken, cut into pieces
- 1 large ginger, sliced
- a handful of dried black sea fungus, soaked & sliced
- *Optional: 10 pieces of dried shitake mushrooms, soaked in water beforehand for about 20 minutes
- 2 tsp soya sauce
- 2 tsp sugar
- 2 tsp sesame oil
- 3 cups water
- 2 cups Kosan wine or Shao Hsing wine (mixing the 2 is also fine, but i personally prefer Kosan)
- *Optional: 2 TBS cognac
- 1 TBS extra tablespoon sesame oil for frying ginger
Marinate the chicken for 10 minutes or more with the soy sauce, sugar and sesame oil.
Heat 1 TBS sesame oil in wok, fry ginger till fragrant, 1-2 minutes. Add in sliced fungus and chicken, fry for another 2 minutes to seal in juices. (Add in the ‘tung-ku’ mushrooms, if using them). Add the water and bring to the boil. Lower heat and simmer for 20-30 minutes until chicken is cooked and liquid reduced. Add the wine and cognac, and bring to the boil again.
And voila! 🙂 Serve piping hot with rice.