Chicken Wine with Egg Recipe

This Teochew-style confinement meal features free-range chicken, ginger, black fungus, Chinese wolfberries and rice wine (or ginger wine). Eggs are added to make the dish more substantial.

Ingredients :

• 600g kampong chicken
• 5 tbsp sesame oil
• 150g ginger (juliennes)
• some black fungus (soaked and juliennes)
• some Chinese wolfberries or goji berries (Qi Zi)
• 1 cup water
• 2 cup rice wine or ginger wine
• 2 sunny eggs
  
  Seasoning :
• 2 tbsp soy sauce
• 1 tbsp concentrated chicken broth
• pinch of salt

Method :

1. Wash and cut the chicken into pieces.
2. Heat up sesame oil in a wok and saut� ginger until golden brown, add in chicken, black fungus and Chinese wolfberries and stir fry. Then add in wine, water and seasoning. Once boiled, turn to low heat and simmer until the meat is cooked.
3. Add in 2 sunny eggs and serve.