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Claypot Chicken with Mushrooms and Goji in a Cantonese herbal soup arrives at the table steaming, the glossy surface signaling a gentle simmer. The dish centers on tender chicken, bright mushrooms, and the pair of goji berries that lend a subtle sweetness, all carried by a savory, herbal broth.
”Soak shiitake in warm water 20–30 min; reserve soaking liquid and slice mushrooms.
Blanch chicken in boiling water 1–2 min, drain and rinse.
In a claypot or heavy pot add chicken, sliced ginger, shiitake, goji, red dates and Chinese herbs; pour 1.5 L water and add reserved mushroom liquid.
Bring to a boil then lower to a gentle simmer and cover; simmer 45–60 minutes until chicken is tender.
Season with salt and optional light soy sauce to taste; simmer 2 more minutes.
Serve hot in individual claypots or bowls with a few goji berries for garnish.
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