Steam black fungus and peanuts together until the peanuts are softened. Cut the black fungus into bite-size pieces if they are too large. Set aside.

Heat oil in a wok over medium heat. Add chopped garlic and stir-fry until fragrant.

Add ginger and stir-fry until aromatic.

Add chicken and stir-fry for 1–2 minutes until lightly browned.

Add black fungus and peanuts. Stir-fry everything together for another minute.

Pour in yellow wine and water. Cover and bring to a boil over high heat.

Once boiling, reduce to low-medium heat. Simmer for 10–15 minutes, or until chicken is tender.

Turn off the heat. Let the flavours meld for 5 minutes before serving.

Garnish with chopped coriander and serve hot, ideally with steamed rice.