Usually Tsao Tsing Chinese Cooking Wine is used but I've ran out. I have lots of brandy sitting at home so why not? My mother had used DOM too! I've even did it with Sake, nice I tell you.
To assemble, soak and clean up a small handful of black fungus. Remove the woody bits and cut into strips. Cut a small knob of old ginger into strips. Mix the black fungus and ginger strips into the chicken and place them on a heat proof container. Steam for 20 - 25 minutes depending on the heat of your steamer. My timing is based on my electric steamer.
Once you have removed the dish from the steamer, you can pour in another shot of brandy for extra flavouring. Serve with rice. Yums yums.
Try my other steamed chicken recipes:
Steamed Chicken with Pickled Mustard Cabbage and Mushroom
I'm submitting this for Muhibbah Malaysian Monday blog event. This event is the brainchild of Shaz (Test With A Skewer) and Suresh (3 Hungry Tummies). Read more here.