I’m in the middle of cooking another dish while i’m writing this new article. Well, A lot of people thought i don’t know how to cook. But honestly i love staying in the kitchen. Since i was in grade school. Just like little mouse in the kitchen Hehehe. Anyway, Lets get the point, This time I’m going to share with you my favorite dish.
Chicken Stew is one of classic Chinese dish. Actually my husband Billy taught me how to cook this dish. At first heard about fungus i feel weird. When we think about fungus! The word fungus does turn a lot of people off, but it’s basically just like a other mushrooms, except the texture is thinner every bite is a snappy crunch and its fun to eat! It goes so well with stewed chicken. I loved cooking this dish its so easy such a effortless. 🙂
1/2 Tablespoon Vegetable Oil
1/2 cloves of Garlic
1 Piece of Peel Ginger Slice into Pieces
1/2 kilo Chicken cut into Pieces
3 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
4 Boiled Eggs
6 Pieces Black Fungus (cold ear) soak in water until soft
Heat up the wok/skillet on high heat. Add the oil. Add the garlic and ginger and stir fry until aromatic. Add the chicken and stir continuously until the meat turns opaque. Then, add the Oyster sauce and soy sauce stir to combine well then, add the black fungus and peeled boiled eggs. Turn down the heat to low, cover the pot and simmer on low heat, for about 10 minutes or so, until the chicken is tender. If the sauce dries up, add some water to dilute the sauce. Serve warm with steamed rice.
If you don’t like black fungus, you can substitute with dried or fresh mushrooms.