Ingredients /nutrition
- 35 ml sesame oil
- 35 g shredded ginger
- 1/2 chicken, cut into bite size pieces
- 30 g shredded black fungus, soaked to soften
- 100 ml warm water
- 120 ml Chinese rice wine
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 3/4 tsp sugar
Methods / instructions
- Heat sesame oil in claypot and fry ginger until fragrant.
- Add in remaining ingredients, bring to boil, reduce heat and gently simmer for 15 minutes.
- Serve hot with steamed rice.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
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