#AceFoodNews says here is a guest recipe post courtesy of RASAMALAYSIA
1 tablespoon oil
1-inch piece ginger, peeled and sliced into thin pieces
8 oz chicken thigh or chicken leg, cut into pieces
2-3 pieces black fungus, soaked in warm water until soft and cut into pieces
2 stalks scallions, cut into 2-inch lengths
1 tablespoon oyster sauce
1 teaspoon soy sauce
5 tablespoons water
1/2 teaspoon Shaoxing wine (optional)
1/2 teaspoon sesame oil
1/4 teaspoon sugar
3 dashes white pepper
1 scant teaspoon cornstarch
Pinch of salt
Combine all the ingredients in the sauce together, stir to mix well. Set aside.
Heat up the clay pot (or wok/skillet) on high heat. Add the oil. When the oil is heated, add the ginger and stir fry until aromatic. Add the chicken and stir continuously until the meat turns opaque, then add the black fungus, stir to combine well. Add the sauce into the clay pot, stir to coat well. Turn down the heat to low, cover the pot and simmer on low heat, for about 8 minutes or so, until the chicken is tender. If the sauce dries up, add some water to dilute the sauce. Right before serving, stir in the scallions. Serve warm with steamed rice.
If you don’t like black fungus, you can substitute with dried or fresh shiitake mushrooms.
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