Claypot Chicken with Black Fungus and Shreded Ginger

Okay, I am going to share this claypot black fungus shreded ginger chicken recipe today after seeing so many fried dishes. :) Not that I cook fried dishes everyday, I actually do steamed dishes, stewed dishes, baked dishes as well. Just that when I did simple dishes for my family due to busy schedule, I didn't put them on blog... :D

Here's the ingredients needed for this dish:-
- About 1kg chicken (I use chicken wings. Separate the winglets and drumlets.)
- 2-3 tbsp shreded ginger
- 15 -16g black fungus (I use cloud ear fungus) - soaked, half them if too big
- 1.5-2 tbsp sesame oil

- 80 -100ml warm water

Seasoning needed:-
- 3-4 tbsp Chinese cooking wine (shao xing)
- 0.5 tbsp oyster sauce
- 1 tbsp soy sauce
- 0.5-1 tsp cooking caramel
- 1 tsp salt
- 0.5 tsp sugar
- **another 3 tbsp Chinese cooking wine (which add in when almost done)

Steps:-
(1) Heat up the sesame oil in a claypot. Saute the shreded ginger until aromatic.
(Note: It is okay to use normal wok if you do not have a claypot.)

(2) Then, add in the black fungus and stir fry it for awhile until aromatic.

(3) Add in the chicken and continue to stir fry them until half cooked.

(4) Next, add in warm water and the seasoning (except the last 3 additional tbsp of Chinese cooking wine). Cover the lid and simmer over medium heat until the sauce is thicken.

(5) When almost cooked, add in the last 3 tbsp of Chinese cooking wine (shao xing) and simmer for another 2-3minutes before removing from heat.

Now, the Claypot Chicken with Black Fungus and Shreded Ginger is ready. Serve immediately with warm rice and other dishes of your choice. ;)

Enjoy!