Sitiawan Red Rice Wine Chicken Leg With Bai Ling Mushrooms

I have a bottle of red rice wine from Sitiawan and it has been sitting the fridge for a good 6 months. I remember I bought it a month before I went for my operation. Time to cook them with the chicken legs and I know how I am going to cook the chicken legs.  I opened a can of Bai Ling Mushrooms aka known as ' mock abalone ' , sliced them into thin slices. These mock abalone has a springy texture. You can guess how delicious and tasty this dish is. I remember my grandma used to cook this dish for me during my confinement and tonight , I cooked the same way she prepared it, except I added  these Bai Ling Mushroom slices to the dish.  WB loves this dish too :)

Bai Ling Mushroom

there are two pieces in one tin

Sitiawan Red Rice Wine Chicken Leg With Bai Ling Mushrooms

Ingredients :-

2 chicken legs- cut each chicken leg into four pieces
a few pieces of ear wood fungus - soaked , cleaned and cut into fine stripes
a few slices of ginger,
1/2 tbsp of sesame oil
1 pip of garlic
1/2  cup of red rice wine
3/4 cup water
a pinch of sea salt
a can of  bai ling mushroom - cut into 1/8 inch thick slices

Method:

Heat up sesame oil in a wok , when it is smoking hot, add in slices of ginger and garlic and wood fungus strips and saute all the ingredients till fragrant.  Add in the chicken leg pieces and bai ling mushrooms and continue stir frying till 3/4 cooked.  Pour in water and red rice wine and simmer till the chicken pieces are  cook through. Add in salt to taste.  Dish up and serve hot .

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