Dang Gui and Shiitake Chicken

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4


  • 1 free range chicken, cut into 4-8 pieces
  • 3 dried shiitake mushroom, rehydrate overnight, cut into bite size pieces
  • 2 tablespoon Chinese wolfberry fruit (Chinese: gou gi zi)
  • 3 slices Chinese angelica root (Chinese: dang gui root)
  • 10 dried jujube fruit (Chinese: hong zao)
  • 250 ml water from re-hydrating the shiitake mushroom
  • 2 tablespoon Shaoxing wine (Chinese: Shao Xing Hua Tiao Jiu)
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 tablespoon corn starch, mixed with 1 tablespoon water
  • 2 tablespoon oil


  1. In a cooking pot, heat the cooking oil and stir fry the chicken pieces for about 3 minutes.
  2. Add the shiitake mushroom, wolfberry fruit, angelica root, jujube fruit, Shaoxing wine, soy sauce, and salt. Stir fry for another 2 minutes.
  3. Add the water and bring to a boil. Reduce the heat and simmer for 30 minutes.
  4. Drizzle cornstarch mixture to the pot and cook for another 2-3 minutes until the liquid has thickened. Remove from heat and serve warm.

Another great recipe by https://dailycookingquest.com.