Quoted from ‘Breezing into Motherhood’.

Ingredients A
1 small kampong chicken or 400g chicken breast
50g of ginger
50g of black fungus

Ingredients B
3 tablespoon of shao xing wine
1 tablespoon of light soya sauce
Salt and pepper
3 tablespoon of water

Ingredients C
1 bottle of chicken essence

Method
1. Mix Ingredients A and Ingredients B in a steaming plate.
2. Steam for 20 monutes. Remove and pour in chicken essence. Serve hot.