Serves 2 hungry people
Cooks 20 minutes
2 tbsp sesame oil 5 slices peeled ginger 7 medium sized chicken drumsticks (750-800g), with skin 5 garlic cloves, peeled and bruised 6 Chinese mushrooms 1 handful of dried black fungus 320ml of soaking liquid 1 tsp of shrimp sauce (I used Lee Kum Kee Fine Shrimp Sauce) Dash of light soy sauce (optional)
- Soak Chinese mushrooms and black fungus in a bowl of hot water. When softened, remove them from the bowl and retain the soaking liquid. Squeeze out the water from mushrooms and slice them into half. Cut black fungus into smaller pieces.
- Heat oil in wok or large pan. Stir fry the ginger till fragrant.
- Add drumsticks and stir fry for a few minutes, until the exterior is no longer pink.
- Add garlic, mushrooms, black fungus, soaking liquid and shrimp sauce. Stir well. Cover with lid and let it simmer for about 15 minutes. Flip the chicken pieces occasionally with a kitchen tongs so that they can absorb the sauce.
(optional) If the sauce is not salty enough, you may wish to drizzle a bit of light soy sauce (I used about 1 tsp) to enhance the flavour.