Half kampung chicken cut into small pcs.
Use 150gm of bentong ginger, clean n peel the skin, blend it to get the juice. Use the juice to marinate the chicken for abt an hour.
Now soak the black fungus. Tear into smaller pcs.
Now slice some ginger n cut into stripes.
Heat up some sesame oil, quite some, 1/3 cup, sauté ginger till fragrant, add marinated chicken (reserve the balance juice), stir fry the chicken for abt few minutes, toss in the black fungus, now add in half a bottle of rice wine, let cook for abt 15 mins till chicken is soft.
You can add in the balance ginger juice too to your taste.
Add in salt n sugar to taste. Simple ingredients!
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