Ginger-Wine Chicken (姜酒雞)

[Serves 1]

Ingredients:

1 (210g) chicken thigh , cut into bite size
1/2 tsp cornstarch
1 tsp light soy sauce
dash of pepper
100g young ginger, finely shredded
3 cloves garlic, minced
3g wood ear fungus, re-hydrated
8g dried shiitake mushroom, soaked and sliced
1/2 tbsp goji berries, washed and drained
2 tbsp sesame oil
1 1/2 cup water
1 tbsp wine (Stone's ginger wine or cognac)

• Marinate chicken pieces with cornstarch, light soy sauce and pepper.  Set aside.

• In a small saucepan boil soaked wood ear fungus for about 10 minutes. Wash and drain, then cut into strips.

• Heat sesame oil in a wok and stir fry ginger and garlic until fragrant.

• Add in marinated chicken and fry over medium high fire until chicken has browned slightly.  Toss in mushroom and wood ear fungus.  Fry for about 1 - 2 minute.

• Add in water and bring to the boil.  Put in goji berries, covered; then simmer for about 20 minutes or until chicken is cooked.
• Pour in ginger wine/cognac.  Allow to cook for another 5 minutes.
• Serve hot.

I prefer cognac as I find Stone's wine too sweet to my liking

This post is linked to the event Little Thumbs Up 

(April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.