Here's the recipe...
Ingredients - Serves 4 - 5
2 boneless chicken thighs, cut into slightly larger than bite-sized
1 medium size carrots, cut into approx. 1" thick chunks
1 large potato, cut into chunks about the same size as the carrots
1 large onion, sliced
5 cloves of garlic, sliced
7-8 slices of ginger
2 tsp. wolfberries
2 tbsp. premium thick dark soy sauce
2 cups of water
1 tbsp. Shao Hsing wine
2 tsp. sesame oil
black ground pepper to taste (can use white pepper)
coriander for garnish (optional)
Heat work with medium heat and add oil. Lightly fry the ginger to bring out its flavour. Dish out and set aside.
Using the same oil, add the chicken to the wok and brown the chicken on both sides, approx. 7 - 8 mins each side. Dish out and set aside. If there are some liquid in the wok from the chicken, dish that out together to add in later for more flavour.
Add a little oil and fry the garlic and onion until fragrant. Add in the carrots and potato. Fry about 5 mins and add in the chicken and ginger. Stir-fry another 3 mins.
Add the soy sauce, wine, pepper, wolfberries and water. Stir well. When water start boiling, turn the heat to low and cover to simmer. Occasionally stir to let the food cook evenly.
Simmer until the chicken is tender and cooked. Vegetables by this time should be soft as well. The gravy will be nice and thick. If you like it more salty, you can add some light soy sauce at this point. I prefer it less salty so I leave it as it is.
Garnish with coriander. (optional)
Serve while hot with white rice.