h'mong

Chicken with Ginger and Wine

Collected from From Mothers to Mothers

Hmong chicken soup.jpg

ingredients

500 grams of chicken breast

200 grams of julienned ginger

100 mL white rice wine

1 handful of daylily

1 handful of black fungus

50 grams of peanuts

3 tablespoons of sesame oil

1/2 teaspoon of salt

(optional garlic and sesame oil)

 

Instructions

1.  Soak dried daylily and black fungus overnight.  Drain water and rinse clean.

2.  Chop chicken breast into 1 cm thick slices.

3.  In a large wok or pan, heat sesame oil over high heat.  Add ginger slices and cook for 2 minutes until fragrant.

4.  Add chicken and cook for 2 minutes until slightly browned.  Add white rice wine (water if needed), and bring to boil.  Cook for 5 minutes.

5.  Add daylily and black fungus.

6.  Leave it to simmer for about 50 minutes.