Quite long didn't cook rice wine chicken, since I still have a bottle of rice wine ( home made by my mum) , so I decided to cook it with black fungus (mok er). This bottle rice wine was kept about 4 years since my 3rd confinement. This is Hokkien style, thicky sauce and a bit black colour.
Chinese New Year Day 2 : Dinner@Lee Hong Kee
33 minutes ago