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Recipes with dried goji berries

3 recipes that use dried goji berries, with photos, step-by-step instructions and cook times. The quickest, Taiwanese sesame oil chicken soup, takes 60 minutes. It is most often cooked with ginger, spring onion and black sesame oil.

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Taiwanese sesame oil chicken soup

When the first cold fronts reach Taipei, steam rises from clay pots of this at street-corner stalls, and families make it at home for new mothers and anyone run down by winter. Bone-in chicken is browned in dark, toasty black sesame oil with a mound of ginger fried until curled and crisp, then simmered in rice wine for a deeply warming, slightly bitter-sweet broth that is eaten with rice or thin wheat noodles. This soup is traditionally made with plenty of rice wine, and simmering does not cook all the alcohol off; for an alcohol-free pot, use the stock option given with the wine. A common error is heating black sesame oil on a high flame: it scorches quickly and makes the whole soup bitter. Chef's tip: fry the ginger slowly in the oil before the chicken goes in, until the slices curl at the edges and look dry; that is where the soup's warmth comes from.

60 minTaiwaneseSoups
by KrazyBadal 0 views

Shanghai drunken chicken

Shanghai's cold-dish counters always have a tray of drunken chicken: smooth, pale poached chicken with jelly-like skin, steeped overnight in a fragrant, slightly sweet bath of Shaoxing wine. Please note that the wine here is not cooked, so the classic dish contains alcohol and is not suitable for children, during pregnancy or for anyone avoiding alcohol. For them, make the fragrant alcohol-free version given in the ingredients, which steeps the chicken in stock with goji berries, dried tangerine peel and a little rice vinegar. Serve it chilled as a starter in summer or at Chinese New Year with other cold dishes. Chef's tip: plunge the chicken into iced water straight after poaching; the quick chill is what gives the skin its springy texture.

60 minChineseChicken
by KrazyBadal 0 views

Huangshan braised pigeon

In the villages below the Huangshan mountains of Anhui, pigeon slowly stewed with Chinese yam in a clay pot is a classic nourishing dish, given to people recovering from illness and served to guests in cold weather. The broth is clear, light and gingery; the dark, rich squab turns tender enough to pull off the bone, and the yam goes soft and slightly creamy. Bring the pot to the table and eat the meat with rice, sipping the broth between mouthfuls. Squab is sold by good butchers and Asian grocers, often frozen. Chef's tip: wear gloves when peeling the yam; its sticky juice makes many people's hands itch.

120 minChineseMeatGluten free
by KrazyBadal 0 views

Goes well with dried goji berries