Product(s) Used for this Recipe
Swanson Chicken Broth

Black White Fungus With Chicken(Daily Dish)

250g Chicken Leg(without skin & bone)
TBS Ginger Juice
1/4 tsp Sugar
A Dash of Pepper
Some Sweet Potato Starch for coating Chicken
Oil for deep frying

6g Dried small Black Fungus
8g Dried White Fungus(To soften both Fungus in water and remove hard steam , Tear to smaller pieces)
1 TBS Wolfberry Seeds
3 cups*SWANSON 97% Fat Free Clear Chicken Broth
1/2 tsp Sugar
1/2 TBS Hua Teow Wine
1/2 tsp Seasame Oil



(全泡水至软,去, 撕小块)

Cooking Detail
Serving: For 5-6 person,recommended to be served with rice
5人份 , 菜肴配白饭
1.Cut Chicken to 2 inchx1inch pieces.Marinate with Ginger Juice , Salt, Sugar and a dash of Pepper From (A) ingredients

2.Coat Chicken with Sweet Potato Starch and deep fry in hot oil untill golden brown.Dish out and absorb excess oil from Chicken with kitchen paper.

3.In a non-stick work, bring 3 cups *SWANSON 97% Fat Free Clear Chicken Brotho a rapid boil.Add in both kinds of Fungus and cook in the stock for 3 minute .Dish out leave a side.

4.Add Wolfberry Seeds to scald in boiling *SWANSON 97% Fat Free Clear Chicken Brothfor 2 minutes.Dish out.

5.Arrange Chicken in the centre of a plate , surround with Black & White Fungus and scatter Wolfberries over Chicken.

6.To prepare Crystal Sauce:Dilute 1TBS Potato Starch in 3/4 cup Water.Bring this mixture to boil over medium low fire , stirring always .Add in 1/2 tsp Sugar , 1/2 TBS Hua Teow Wine and 1/2 tsp Sesame Oil.When the right consistency is reached, pour over Chicken and Fungus.Ready to serve.

3.把3杯*史云生清鸡汤放进不黏低中烧开,加入黑木耳烫3分钟至入 味,捞出备用.