Ingredients
1 Packet of P&L Farm Fresh Mushroom – Black Fungus
500g Pasar Chopped Chicken
1 Medium Stalk of Simply Finest Fresh Ginger
A Handful of Fresh garlic
3-4 Medium sized Shitake Mushroom
2-3 Stalks of Spring Onions
4-5 tbsp of Light Soy Sauce
1 tbsp of Oyster Sauce
5-6 tbsp of Shao Xing Wine
½ tbsp of Dark Soy Sauce
2 tbsp of Corn Flour
1 tbsp of Raw Sugar
5-6 tbsp of Sesame Oil
2-3 tbsp of Cooking Oil
3-4 Dashes of White Pepper
Method
Marinate the chicken
- Place the chicken in a bowl and add the chopped garlic, spring onions, and ginger slices.
- Season with 2 tbsp of light soy sauce, 2 tbsp of shaoxing wine, 3–4 dashes of white pepper, and 2 tbsp of cornflour.
- Mix well to ensure the chicken is evenly coated, then set aside to marinate for at least 10 minutes.
Prepare the ingredients
- Slice the mushrooms, black fungus, and julienne the ginger.
- Set it aside.
Cook the chicken.
- Heat a pan with cooking oil and sesame oil. Add the ginger, followed by the marinated chicken.
- Cook until the chicken is lightly browned on all sides.
- Add 2 tbsp of light soy sauce, 1½ tbsp of oyster sauce, 1 tbsp of raw sugar, and ½ tbsp of dark soy sauce.
- Cover with a lid and allow it to simmer for 3–5 minutes.
- Add in the sliced mushroom and black fungus, then give it a good stir.
- Once simmered, add the spring onions and an extra splash of Shaoxing wine to enhance the flavour
Serve
- Garnish with coriander.
- Plate and enjoy with a warm bowl of rice.
A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.
