Stewed Chicken In Beer

This recipe is from Yum Yum 65 Issue 2010.  Loved the fact that beer is used to slowly stew the chicken.  The result is a yummy chicken dish with beer aftertaste.  Love it ! And I recommended this to my chinese colleague and she was sold straight away :)  A can of beer and black fungus and ginger and 3 chicken legs is all it takes to make this dish.  Easy to prepare and it tastes good. If you have run out of idea what to do with your chicken meat at home, try this. Of course this applies to my non muslim friends and readers only.  

love the beer in this dish.....a new method of cooking your chicken

Stewed Chicken In Beer - adapted from Yum Yum 65 Issue 2010


1 tbsp sesame oil
1/2 tbsp of sliced  garlic
1 tbsp of shredded ginger
20 g black fungus, soaked and cut into pieces
3 red chillies, sliced
3 pieces chicken whole legs, cut into pieces
1 can beer (325ml)


1 tbsp rock sugar
1 tsp light soy sauce
1/2 tsp salt


1. Heat up sesame oil, saute garlic and ginger until fragrant.  Add in black fungus, red chillies, chicken and stir fry until lightly browned.

2. Pour in beer, seasoning and bring to boil. Lower the heat and simmer for 30 mins . Serve hot.

Enjoy !