Chicken & Black Fungus in Spicy Dark Soy Sauce

I have a few outdated posts since last week and yet the lazy worm has been with me for some time, so I’m only updating this now. ;p
This is my mum’s dish; it’s something that I learnt from her by seeing how she cooked this although hers is a ‘sotong” version but I used chicken for a lower cholesterol version. Although the meat is the main thing is in this, I love the black fungus most! This recipe uses the thin black fungus. I think it works well for me because my hubby would be happy finishing the meat while I get the black fungus and onions (yeah, I love onions too!).


Ingredients:
Chicken Meat
Black Fungus (soaked in hot water until soft, then cut into bite size)
Dried Chili (soaked in hot water, then cut into 1-2cm in length)
Onion (cut into wedges)
Ginger (2-3 slices)
Spring Onions (cut into 2cm in length)
Dark Soy Sauce
Light Soy Sauce
Sesame Oil
Chinese Cooking Wine
Sugar
Salt
Oil
Corn Flour
Water


Method:
1. Marinate chicken meat with dark and light soy sauce, sesame oil and cooking wine for at least 30min. Set aside.
2. Heat oil in wok and sauté the ginger till fragrant.
3. Add onions and stir fry for 1min.
4. Add in dried chili and spring onion (pick only the hard/whitish part and leave the remaining for later use). Do a quick stir fry.
5. Put in black fungus and stir fry for 1min.
6. Add in chicken meat.
7. Season with salt, sugar and add more dark soy sauce if you want it darker.
8. Pour in some water and let it simmer till it boils.
9. Put in the remaining spring onion.
10. Mix corn flour with water and pour this mixture over to thicken the sauce.
11. Dish up when it boils and sauce thickens.
12. Serve with rice. Yummy! Very appetizing….

Note: For added flavor, add some oyster sauce as part of the seasoning.