With the year end Northeast Monsoon season, the weather is getting very nice and cooling. This is the time of the year where I think my electricity bill is at its lowest. The wind is so strong that I need to shut most of my windows (else my house will be in a horrible mess), so there's no need to switch on fans or air-con.
With the cool weather, this dish came to my mind. Chicken wine soup is actually a confinement dish, but I have cut down on the amount of ginger, sesame oil and wine in this soup.
2 chicken thighs, drums and wings (or any chicken parts that you prefer)
Small piece of wood fungus (木耳), soaked and shredded (I used cloud fungus - 云耳 instead)
3 slices ginger, shredded
1/4 cup rice wine (I used cognac)
1) Chop up the chicken to bite-sized pieces and briefly marinate with a pinch of salt and pepper.
2) Heat up a little oil and about 1/2 tbsp sesame oil in wok over moderate-high heat. Stir fry the shredded ginger till fragrant, then add in the chicken. Stir fry till fragrant, add in the wood fungus (or cloud fungus) and sufficient water (depends on how much soup you prefer and how thick you like the soup to be).
3) Bring the soup to boil, lower the heat and let it simmer for about 10 to 15 minutes. Add salt to taste.
4) Pour in the rice wine and remove from heat immediately. Serve with plain rice.