[Ingredients]
1 medium chicken - remove the head, back, bottom and feet, rinsed clean
1pkt black fungus - trimmed and blanched
1 medium yellow onion - peeled and cut into pcs
5 garlic cloves - peeled and minced
5 shallots - peeled and sliced, fried till golden, reserve the oil
2 coriander root - chopped
4 ginger slices
0.5pkt shimeiji mushroom - trimmed
200ml chicken stock
[Marinade]
1.5 tbsp grated ginger
1.5 tbsp grated garlic
1 tbsp light soy sauce
1 tbsp dark soy sauce
0.5 tsp pepper
0.5 tsp salt
[Seasoning]
1 tbsp sweet black vinegar
1 tbsp brown / rock sugar
[Steps]
Rub marinade ingredients all over chicken and let marinate for 30-40mins.
Using the reserved shallot oil, pan-fry chicken till lightly browned on the surface - don’t need to cook through. Set it aside and reserve the marinade.
Remove all the frying oil. Add in 1tbsp fresh oil over medium-low heat. Add in garlic, coriander, ginger and mushroom, and stir-fry till fragrant.
Add in reserved chicken marinade, chicken stock, black fungus and onions. Bring to a boil and add in the chicken.
Reduce heat and let simmer for 25-30mins till chicken is tender, black fungus is soft and gravy is rich and thick.
Adapted from honeybeesweets