Ingredients:
• Chicken thigh meat – 1kg (deboned)
• Aged ginger – 300g
• Cloud ear fungus – 30g (soaked and cut into small pieces)
• Huiji Waist Tonic – 300ml
Seasonings:
• Sesame oil – 100g
• Salt – ½ teaspoon
• Water – 150ml
Method:
- Wash and clean chicken thigh. Strain and cut chicken thigh into pieces.
- Wash and clean aged ginger. Remove skin and chop finely.
- Soak cloud ear fungus in water for about 20 minutes till soften.
- Remove from bowl and clean the soaked fungus. Then cut into small pieces or strips.
- Heat wok with sesame oil. Add the ginger and stir-fry until aromatic.
- Add the chicken and stir continuously until the meat turns opaque, then add the fungus and salt, stir to combine well.
- Add water into the wok and cook about 15-20 minutes.
- Lastly, add Huiji waist tonic. Bring to a boil and it’s ready to serve.
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bon appetit
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