Braised Chicken / 木耳金針菜焖鸡

Braised chicken cooked with wood ear fungus（黑木耳） and tiger lily buds (金针菜）, one of my mum's dishes she cooked it whenever we reminded her. Well, once we saw a pack of tiger lily buds hanging on the shelves, we'll remember to remind mum. Today I cooked with a little twist, added shredded dried cuttle fish. Before I forget, I used thick wood ear fungus.

Ingredients (3-4 persons):
300gm Chicken, chopped
50gm Dried Tiger Lily Buds
20gm Dried Wood Ear Fungus (approx. too light to weigh)
20gm Dried Shredded Cuttle Fish
3-4 cm Ginger, thinly sliced
3 cloves Garlic, chopped
1 tbsp Dark Soy Sauce
1/2 tbsp Oyster Sauce
1/2 tbsp Oil
2 cup Water
Salt to taste
Spring onion for garnish

Directions:

1. Soak fungus and lily in the hot water for at least 30 minutes. Fungus: remove the wooden end and cut into 1" squares. Lily: Remove the hard end (stem) and tie a knot to enhance texture. Squeeze out extra water.
2. Heat oil in a wok on low heat. Saute ginger and garlic until the aroma is released.
3. Add in chicken and cook until all surfaces are cooked.
4. Add in fungus, mushroom and dried cuttle fish. Stir to mix.
5. Add in soy sauce and oyster sauce, stir until the liquid is reduced.
6. Add water and cover until simmer. Add salt to taste.
7. Let it simmer on low heat for 10-15 minutes.
8. Serve with steamed rice.