This Braised Chicken and Black Fungus recipe is yet another very humble, simply delicious and nutritious Chinese home cooking dish. Cooked in an aromatic sauce with goji berries, ginger and dried sherry sauce.
Steamed rice to servefor paleo diet, serve with cauliflower rice
For the Garnish:
3sprigs coriander (cilantro) including stems, roughly cut into 1 to 2 cm lengthwise
Instructions
Heat up a wok with 6 tablespoons of extra virgin olive oil, stir-fry the garlic and ginger on low to medium heat until lightly golden and fragrant. Stirring frequently.
Add in the all the chicken pieces and stir-fry for 5 minutes on medium to high heat.
Then add in the black fungus, blackstrap molasses, ground white pepper, medium dry sherry, sesame oil and corn starch mixture and stir-fry for another 3 minutes. Add salt to taste.
Bring to a boil and turn the heat to low, cover with lid and simmer for 15 minutes. Stirring occasionally.
Garnish with some coriander and serve with steamed rice. For paleo diet, serve with cauliflower rice.
Dried Shiitake Mushrooms and dried black fungus can be purchased from Asian Groceries Stores. Choose dried natural black fungus as they are small and do not have woody parts.
Nutrition Facts
Braised Chicken and Black Fungus
Serving Size
1 people
Amount per Serving
Calories
426.76
% Daily Value*
Fat
19.48
g
30
%
Saturated Fat
3.11
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
2.32
g
Monounsaturated Fat
11.92
g
Cholesterol
128
mg
43
%
Sodium
1026.26
mg
45
%
Potassium
948.93
mg
27
%
Carbohydrates
10.7
g
4
%
Fiber
0.24
g
1
%
Sugar
8.07
g
9
%
Protein
42.72
g
85
%
Vitamin A
135.9
IU
3
%
Vitamin C
3.4
mg
4
%
Calcium
41.61
mg
4
%
Iron
1.58
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.