Step 1

First we want to soak our dried shiitake mushrooms in some water. In a small bowl, add mushrooms and fill with water. Let it soak for 20 minutes. Do not discard the mushroom juice water!

Step 2

In a big skillet or pan, heat up sesame oil on low heat. Once the sesame is warm, add sliced ginger.

Step 3

Fry the ginger until aromatic, the sides may start curling up a little. Takes about just a minute.

Step 4

Turn heat to medium high and add chicken . Let it cook stirring occasionally to make sure even cooking for about 5 minutes.

Step 5

Add michiu rice wine to the pan, and continue to stir the chicken occasionally until browned, about another 2-3 minutes.

Step 6

This part is kind of optional, but I usually transfer everything to a pot at this point. However, you can also keep it in the same pan. The reason I move to a pot is because the soup quantity is perfect when I do that.

Step 7

After transferring to a pot, add enough water to cover all the chicken. If you wanted to add red dates and/or goji berries, this is also the time to add it. Cook on high heat to bring to a boil.

Step 8

Add shiitake mushrooms and the shiitake mushrooms juice in to the pot.

Step 9

Then, lower the heat and let it simmer for about 15 minutes or until chicken is cooked thoroughly.

Step 10

Add salt as desired, and then remove from heat and serve!