Huang Jiu Ji (Yellow Wine Chicken)

Peel and slice the ginger into thin strips. If not using immediately, soak in water, cover, and store in the refrigerator to prevent oxidation.

Remove any hard parts from the rehydrated black fungus. Roll it up and slice into strips.

Place wolfberries in a small bowl and pour hot water over them to rehydrate. Set aside.

Bring a small pot of water to a boil. Briefly blanch the black fungus to reduce any earthy smell. Remove and set aside.

Heat cooking oil and sesame oil in a wok. Add the ginger strips and fry over low heat until golden brown and fragrant. Remove the fried ginger and set aside, reserving the oil in the wok.

Add the chicken pieces to the same wok with the ginger-infused oil. Sear over high heat until the chicken skin is fragrant and slightly browned, and most of its moisture has evaporated. If there's too much oil, you can remove some.

Once the chicken is seared, add the sweet rice wine and water to the wok. Bring to a boil, then add the blanched black fungus and some of the fried ginger (reserve some for garnish). Add light soy sauce for flavor. Reduce heat to low and simmer for 5-8 minutes to allow the flavors to meld and the chicken to cook through.

After simmering, increase the heat to high to reduce the sauce until it thickens slightly. Add the rehydrated wolfberries and stir briefly. Turn off the heat.

Transfer the Huang Jiu Ji to a serving dish. Garnish with the remaining fried ginger strips.