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.
