Rice Wine Chicken

Ingredients:

800g free-range chicken, wash and cut into pieces

200g ginger, shredded

20g wood ear fungus, finely shredded

1 pip garlic, chopped

1-1.5 liter Chinese rice wine

2 tbsp sesame oil

1 tsp salt, or to taste

¼ tsp pepper

Directions:

Heat the sesame oil in a claypot to sauté the ginger, garlic and wood ear fungus until fragrant.

Add the chicken and wine and stew over a medium flame until chicken in tender yet firm, about 20 to 30 minutes in a claypot, longer in other pots.

Season with salt and pepper.

CHAWANMUSHI

MAKE IT YOURSELF: CHAWANMUSHI

INGREDIENTS

4 eggs, about 55g each

21/2 cups of dashi (Japanese kelp stock) or chicken stock, room temperature

2 Tbs Japanese soy sauce

1 Tbs mirin or Chinese rice wine

To serve

2 tsp lumpfish caviar, ocean trout caviar, salmon roe (ikura) or flying fish roe (tobiko)

Truffle oil or sesame oil

Chives, cut about 2cm long