Braised Chicken with Black Fungus
Servings: 2 servings
Ingredients
- 2 pieces 30 grams large black fungus 2个（30克）黑白背木耳
- 2 boneless 600 grams whole leg chicken 2只去骨鸡腿（600克）
- 25 grams ginger julienned 25克姜，切丝
- 5 cloves garlic minced 5瓣蒜，切碎
- 2-3 tablespoon cooking oil 2-3汤匙食用油
Marinate 腌料
- 1/2 teaspoon salt 1/2 茶匙盐
- 1 tablespoon light soy sauce 1 汤匙生抽
- 1 tablespoon Shaoxing wine 1 汤匙绍兴酒油
Seasoning 调味料:
- 1 tablespoon light soy sauce 1汤匙生抽
- 3 tablespoon Shaoxing wine 3汤匙绍兴酒
- few drops of sesame oil 几滴芝麻油
- 400 ml 1.5 cup water 400毫升（1.5杯）水
- season with salt 用盐调味
- pinch of sugar 少许糖
- Cornstarch mixture 2 teaspoon cornstarch + 30ml water 玉米淀粉水（2茶匙玉米淀粉+30毫升水）
- 1 sprigs spring onion julienned 1根葱，切丝
Garnish 装饰:
- 1 sprig spring onion chopped into cubes 1 根葱，切成小丁
Instructions
Soak the black fungus
- Rinse the black fungus briefly, then soak in water for about 10 to 15 minutes until softened.
Prepare the chicken
- Cut the boneless chicken whole legs into strips, then turn and cut into bite-size pieces. Transfer to a bowl.
Marinate the chicken
- Add salt, light soy sauce, and Shaoxing wine. Mix well.
Prepare the black fungus
- Once softened, remove the hard stem. Curl up and cut into thin strips.
- Set aside.
Prepare the aromatics
- Julienne the ginger and mince the garlic. Set aside.
Cook the aromatics
- Heat cooking oil in a wok or pan.
- Add ginger and garlic.
- Cook on low to medium heat. (This helps prevent the garlic and ginger from burning.)
- Sauté until fragrant and the edges of the garlic turn golden brown.
Cook the chicken
- Add the marinated chicken.
- Toss until the chicken is almost cooked and smells fragrant.
Add the black fungus
- Add the black fungus and toss to combine.
Add the seasoning
- Add light soy sauce, Shaoxing wine, sesame oil, and water.
- Bring to a boil.
Simmer the dish
- Reduce to a gentle simmer and cook for about 15 to 20 minutes.
Adjust the seasoning
- Taste and season with a little more salt and a pinch of sugar if needed.
Thicken the sauce
- Stir the cornstarch mixture, then pour it in.
- Increase the heat and cook until the sauce thickens.
Garnish and serve
- Transfer to a serving bowl.
- Garnish with spring onions.
Notes
Soak the black fungus properly:
Rinse and soak for about 10–15 minutes until fully softened before cutting. Remove the hard stem:
Trim off the tough end of the fungus as it can be quite hard even after soaking. Cook aromatics on low to medium heat:
This prevents the garlic and ginger from burning while allowing them to release their fragrance. Do not overcook the chicken at the start:
Cook until just almost done before adding the liquid so the chicken stays tender. Simmer gently to develop flavour:
Allow the dish to simmer for about 15–20 minutes so the sauce can infuse into the chicken and fungus. Stir cornstarch mixture before adding:
This ensures the sauce thickens evenly without lumps.
Rinse and soak for about 10–15 minutes until fully softened before cutting. Remove the hard stem:
Trim off the tough end of the fungus as it can be quite hard even after soaking. Cook aromatics on low to medium heat:
This prevents the garlic and ginger from burning while allowing them to release their fragrance. Do not overcook the chicken at the start:
Cook until just almost done before adding the liquid so the chicken stays tender. Simmer gently to develop flavour:
Allow the dish to simmer for about 15–20 minutes so the sauce can infuse into the chicken and fungus. Stir cornstarch mixture before adding:
This ensures the sauce thickens evenly without lumps.