- 4-5 big chicken thighs (Chop in smaller pieces)
- Small knob of ginger (Slice in strips)
- Shao Xing wine 2 tblspn

- Soy sauce 1 tblspn

- Mushroom oyster sauce 2 tblspn

- 6 shiitake mushrooms (Soak overnight and slice into strips)
- 4 black fungus (Soak overnight and chop into smaller pieces)

- Dark soy sauce 1 tblspn

- Sesame oil 3 tblspn

Marinate Chicken

- 1 tblspn of mushroom oyster sauce
- Dash of pepper
- Mix well and seal in bowl, leave overnight in fridge

1. Heat 2 tblspn of oil in a pan with few flat slices of ginger at medium heat for 1 minute (until fragrant and slighty burnt).

2. Add mushroom strips and black fungus. Stir fry for 2 minutes at medium heat.

3. Add 1 tblspn of Shao Xing wine, stir fry for another 1 minute.

4. Add marinated chicken thighs into pan. Stir fry for about 5mins.

5. Add 1 tblspn of soy sauce, 1 tblspn of dark soy sauce, 1 tblspn of mushroom oyster sauce, 1 tspn of sesame oil and dash of pepper. Stir fry for another 3 minutes to mix well.

6. At this point chicken should be around 70% cooked. Add water to pan till brimming, but not fully covering chicken. Bring to a boil for 2 minutes. Transfer to pot.

7. Simmer on low heat, cover pot and stew for around 20 to 25 minutes.

8. Add 1 tblspn of Shao Xing wine. Turn off fire and cover the pot for 5 minutes.

9. Garnish with ginger strips and green coriander.