Shaoxing Druken Chicken

This is one of my favorite dishes. Easy to prepare but most importantly, it is yummylicious. If you have old-aged uncles and aunties coming by for a visit/meal, you can consider cooking this dish. My hub's grandmother, uncle, auntie, mum and dad enjoyed it ! :) 

If you have a claypot, this dish is best cook in a claypot to maintain its fragrance. If not, no worries. It still taste as good! :) 

Ingredients :-

1 tbsp sesame oil

1 tbsp shredded ginger

1/2 free-range kampung chicken - cut into serving pieces

10 g black fungus (muk yee), soaked and shredded

100 ml warm water

Seasoning:-

3 tbsp shaoxing wine

12 tbsp osyter sauce

1 tbsp light soya sauce

1 tsp salt

1/2 tsp sugar

3 tbsp shaoxing wine - add in last

Method :-

1. Soak the black fungus overnight.  Wash and shred it. 

2. Heat up 1 tbsp sesame oil and saute shredded ginger until fragrant. Add in chicken, shredded black fungus and stir-fry until aromatic.

3. Add in warm water, seasoning and cover the lid. Simmer until the gravy has thicken. 

4. Add in extra 1 tbsp shaoxing wine and remove from heat. 

5. Serve immediately! 

Do let me know how the dish turns out for you! : )


-KG