3 medium potato (1lb), peeled, bite-sized
1lb 4 oz chicken thigh, bite-sized
some black fungus, soaked, thinly sliced
1 small onion, chopped
2 garlic cloves, smashed
2 Tbsp soy sauce
1 Tbsp shaoxing wine
1 cup chicken stock (or water)
1 tsp canola oil
salt and black pepper
little Thorny coriander, thinly cut
Directions:
(1) Check for the readiness, heat oil, brown chicken in all sides
(2) When browning the second side of chicken, stir in onion and garlic
(3) Season with soy sauce and shaoxing wine
(4) Stir in black fungus, mix well everything
(5) Add in chicken stock, bring to boil
(6) Turn to low heat, cook for another 30 minutes
(7) Stir in thorny coriander, 1 minute
(8) Flavor with salt and black pepper to taste
(9) Remove to serve immediately with cooked rice or Japanese somen
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