14 dried shiitake mushrooms, rinsed and rehydrated with 2 cups hot water
1 cup rice cooking wine
2 tbsp dried goji berries
10 dried dates, leave whole or cut in half vertically
4 cups water
optional additions:
1 large king trumpet mushroom, thinly sliced on a diagonal
3 ounces yu choy, washed and cut in half
3 ounces dried Taiwan wheat noodles, cooked according to packet instructions and drained
Directions
Heat a 4-quart dutch oven or pot over medium-low heat. Add canola oil and sliced ginger. Cook for 5 minutes, flipping the ginger slices halfway through.
Add in the chicken, Dynasty Premium Sesame Oil, and salt. Turn up the heat to medium and add the shiitake mushrooms along with the soaking liquid followed by the rice cooking wine.
Add in the goji berries, dates, and sliced trumpet mushrooms and top off with water until the ingredients are fully submerged. Bring to a boil, then lower the heat to medium-low, cover, and simmer for 20 minutes.
If using, add yu choy to the pot during the last 2 minutes of cooking
