Braised Ginger Chicken by Nan Lau

Ingredients:

-5 chicken thighs ,skin removed ,trim off visible fats, make a slit in it (to absorb seasonings better)

-A thumb-sized old ginger, peeled (use metal spoon ,it's much easier) and sliced thinly

-2-3 cloves of minced garlic

-1 tbsp of oyster sauce

-2 tsp of sesame oil

Marinate the chicken thighs with the seasonings, ginger and garlic for at least 6 hours,cling wrapped and put in the fridge.

-5 dried Chinese mushrooms (soaked, retain the liquid for later use)

-1 pack of fresh brown mushrooms

-1 pack of fresh white mushrooms (I bought Hokto pack) Trim off the ends and rinse well

-approx 150ml of stock/ water

-3 dried red dates & 1 tbsp organic goji berries (soak to plump them up or give it a rinse)

-2 cloves of garlic, minced

-1 tbsp of cooking oil (I used VCO)

Method:

1. Heat the oil, fry the minced garlic, once flavour is released, add in the chicken.

2. When chicken is slightly brown, add in the red dates, stock and mushroom liquid. Once it boils, toss in all the mushrooms, lower the heat to braise it.

3. Add in goji berries, note that mushrooms will leeches liquid, so do not add so much liquid at the beginning or overcook the mushrooms, otherwise it will be limp .Once ready, turn off heat and serve.

Note:

1. Brown rice is cooked with pre-soaked organic green lentils.