Braised Chicken and Black Fungus
This Braised Chicken and Black Fungus recipe is yet another very humble, simply delicious and nutritious Chinese home cooking dish. Cooked in an aromatic sauce with goji berries, ginger and dried sherry sauce.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 6 tbsp extra virgin olive oil
- 3 clove garlic (peeled and finely minced)
- 3 inch ginger (peeled and thinly sliced into thin matchsticks (julienned))
- 1.2 kg skinless and boneless chicken breasts (trimmed and roughly cut into 1 inch pieces)
- 80 g dried natural black fungus (soak in hot water until soften)
- 30 g goji berries
- 1 large star anise
- 5 clove 5 cloves
- 3 tbsp blackstrap molasses
- 1/4 tsp ground white pepper
- 1/2 tbsp corn starch (mix with 1/2 cup water)
- 1 cup medium dry sherry
- 2 tsp salt (or to taste)
- Steamed rice to serve
- 3 sprigs coriander ((cilantro) including stems, roughly cut into 1 to 2 cm lengthwise)
Instructions
- 1
Heat up a wok with 6 tablespoons of extra virgin olive oil, stir-fry the garlic and ginger on low to medium heat until lightly golden and fragrant. Stirring frequently.
- 2
Add in the all the chicken pieces and stir-fry for 5 minutes on medium to high heat.
- 3
Then add in the black fungus, blackstrap molasses, ground white pepper, medium dry sherry, sesame oil and corn starch mixture and stir-fry for another 3 minutes. Add salt to taste.
- 4
Bring to a boil and turn the heat to low, cover with lid and simmer for 15 minutes. Stirring occasionally.
- 5
Garnish with some coriander and serve with steamed rice. For paleo diet, serve with cauliflower rice.