There are many ways of cooking chicken. One of our favorite recipes of course is poaching or steaming the chicken as the meat is not overly cooked. Not so oily in the case of deep frying and stir frying. Simple and straight forward if you have some garlic, fresh chillies, ginger, soy sauce, sesame oil and Chinese rice wine.

Ingredients (serves 2)

• 1/2 fresh chicken( frozen and thaw is okay )
• 200gm ginger chopped
• 1 black fungus( soaked and shredded )
• 3 pips garlic ( peeled, chopped )
• 1 stalk coriander leaves or spring onions sliced
• 1 red chillies, sliced

Seasoning

• 1 tsp chicken powder
• 1/2 tsp sugar
• pinch of salt
• 1/2 tbsp oyster sauce
• 300ml water
• 2 tsp cornflour
• 1 tsp Chinese rice wine

Method

1. Clean chicken and chop into pieces. Arrange on a dish for later use.
2. Heat up wok with some oil, shallow fry chopped garlic until golden brown.
3. Place chopped ginger, sliced chillies and shredded fungus in a bowl, add in seasoning and the fried garlic with oil.
4. Pour the well mixed seasoning onto the chicken and steam for about 15-20 minutes. Check to make sure it is cooked. Remove and garnish with spring onions. Serve with steam rice. Voila!