Drunken Chicken Asian Broth
2 chicken thighs
½ thumb of sliced ginger
1/2 clove crushed garlic
25g goji berries
50g sliced wild Scottish mushrooms (or oyster/shitake mushrooms)
50ml of Chinese rice wine/white wine
2 teaspoons vegetable oil
3 cups water
In a bowl marinate the chicken thighs in the Chinese rice wine.
In a hot cooking pot add in oil and ginger slices and ½ crushed garlic clove and stir for 30 seconds.
Add in the chicken thighs and stir fry in the pot for another 1 minute. Ginger will have turned golden and crisp and chicken thighs will have an opaque coating.
Add in 3 cups of water bring to boil and then simmer for 45mins.
Add in goji berries and wild mushrooms and simmer for another 15mins.
Add salt and seasoning to taste.
Splash sesame oil into the soup and serve.