How to Make Braised Chicken with Shaoxing Wine and Goji Berries

Method

1. Chop 700g of chicken thighs into small bite sized pieces and marinate them with 3 tablespoons of soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce and 2 teaspoons of sesame oil for about 30 minutes.
2. Rinse 2 tablespoons of goji berries and soak them in water for about 5 minutes.
3. Heat 2 tablespoons of cooking oil in a pan and fry 6 to 8 slices of ginger with the sliced garlic until golden brown.
4. Add the chicken and stir until firm all over.
5. Pour in about 50ml of water, then add 1 tablespoon of kOBE Monk Fruit Blend, the torn dried chilies and 2 tablespoons of Shaoxing wine.
6. Cover and braise over medium low heat for 15 to 20 minutes, stirring occasionally.
7. When the liquid has reduced by about half, taste and adjust the seasoning.
8. Once the sauce has thickened but not dried out, add the spring onion and goji berries, stir for about 30 seconds and turn off the heat.
9. Splash in the last 1 tablespoon of Shaoxing wine and serve with hot rice.

Tips

• Do not overcook the goji berries, as 30 seconds of stirring is enough for the residual heat of the pan to finish them.
• Without Shaoxing wine, Vietnamese glutinous rice wine, sake or corn wine works.
• Go light on the water, since the chicken releases plenty of its own.
• Fry the ginger and the garlic to a golden brown before the chicken goes in, because underdone aromatics leave the braise flat.
• Pour the Shaoxing wine around the hot rim of the pan rather than into the middle, and the aroma comes alive.