煮雞酒

Описание: 🟢材料：
雞半隻
薑1大塊
蛋2隻
白背黑木耳1両（40克）
米酒1杯（250毫升）
鹽 適量(可選不放)
油 適量

🟢做法：
1️⃣ 雞去內臟洗淨斬件，用1茶匙鹽和薑醃制一會。
2️⃣ 黑木耳洗淨去蒂切絲備用。薑切絲。
3️⃣ 熱鑊下油，先煎香2隻蛋，盛出備用。
4️⃣ 熱鑊下油，下雞肉爆炒，加入薑絲、黑木耳絲和1杯米酒，2杯水，再下2隻煎好的蛋。
5️⃣ 冚蓋煮約10分鐘左右，加鹽調味(亦有人不放鹽)。

🟢Ingredients:
Half chicken
Ginger - 1 large piece
Eggs - 2
White-backed fungus (black fungus) - 40 grams
Rice wine - 1 cup (250 ml)
Salt - as needed (optional)
Oil - as needed

🟢Cooking directions:
1️⃣ Clean and chop the chicken into pieces, and marinate with 1 teaspoon of salt and ginger for a while.
2️⃣ Rinse the black fungus, remove the stems, and shred them. Shred the ginger as well.
3️⃣ Heat up a pan with cooking oil, and fry 2 eggs. Remove and set aside.
4️⃣ In the same pan, add some oil and stir-fry the chicken, add in ginger, white black fungus and 1 cup of rice wine and 2 cups of water. Add the 2 fried eggs.
5️⃣ Cover and simmer for about 10 minutes, then add salt to taste (There is also a version without adding salt).

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