Stewed Chicken with Goji Berries and Shitake Mushroom

Last week I visited RITA blog and what caught my attention is she braised chicken mushroom.It's been a while since I cook chicken mushroom.When I talk to my mom 2 weeks ago ,she did suggest to me to cook chicken and mushroom with extra gravy for Mishu .Last month I bought 2 pound of shitake mushroom from Chinatown and I think it's good idea to make this healthy and simple meal for dinner.My mom gave me some wolfberries when I return from Malaysia.Mishu love wolfberries and it's good for eyes sight accordingly to the herbalist.Wolfberries (枸杞子 Gou Qi Zi in Mandarin) are also called “Fructus Lycii Wolfberries” or “Goji Berries”. They look like bright red raisins, don’t they? Wolfberries are considered a “yin” tonic, a cooling herb.Wolfberries have long played important roles in traditional Chinese Medicine (TCM) where they are believed to enhance immune system function, improve eyesight, protect the liver, boost sperm production and improve circulation, among other effects.

I like to cook meat with pressure cooker .The advantage of using pressure cooker that it is fast and clean beside saving your green dollar.The cooking time is just about 15 minutes and you don't have much clean up to do.I strongly suggest every household should get a pressure cooker if you cook meat and soup regularly.You can save time, save propane /electricity and preserve the flavor of your delicate dish.

Ingredients:

8 pc chicken thigh

2 inch ginger(sliced)

6 cloves garlic(smash)

15 mushroom(soaked ,remove the stump and cut)

1/4 cup wolf berries

1/4 cup Shaoxing 绍 兴 cooking wine

2 tbsp soy sauce

2 tbsp sugar

1 tsp salt

2 tbsp sesame oil

2 tbsp oil

Method:

1:Wash and clean chicken thigh.Soaked and cut each mushroom to 2 pieces .Wash goji berries ,peel garlic and sliced ginger,set all the prepare ingredients on the side.

2:Heat oil in pressure cooker at high heat ,add in ginger and garlic,fry until fragrant .Add in gojiberries ,chicken ,mushroom,wine,salt,sugar,soy sauce and sesame oil.Close the lid and let it stewed for 15 minutes.

3:Removed the pressure cooker from heat .Let the heat and pressure released slowly by removing the top knot.Serve warm with rice.

Note:

Do not add water,because chicken tend to have water retention.Furthermore,cooking with pressure cooker have the advantage of getting your dish extra gravy.Trust me the liquid level will remain the same or maybe more than you expected.The meat is really tender and soft.You can adjust the salt and soy sauce accordingly to your taste.

I submitted my entry to Weekend Herb Blogging at archanaskitchen .See you yea! enjoy!