Champion Chicken with Goji Berries, modified 

Ingredients

2 tbsp. olive oil

2 cloves garlic, peeled and minced

1 piece of ginger, (.5-1 inches long)

1 roasting chicken, skinned and cut up, or 3-4 lbs of skinless legs / breasts (ok to substitute

chicken breasts)

2 medium green onions, chopped into ½ inch pieces, tips and roots discarded

3-4 tbsp. rice wine or dry sherry

2 tbsp soy sauce, or to taste

2 tbsp goji berries

1 ½ c. water or chicken stock

1 tsp. toasted sesame oil

1 medium sized piece of dried tangerine peel (chen pi)

1 tsp. star anise, ground, or one piece, crushed

Directions

1. Heat oil in a pot big enough to hold all of the ingredients, add garlic and ginger and cook

until garlic is golden

2. Add the chicken, green onions, wine, soy sauce, goji berries, tangerine peel, and star

anise to the pot.

3. Bring the mixture to a boil, then cover and lower the heat to a simmer. Cook for about 30

minutes, or until the chicken is cooked through.

4. Sprinkle with sesame oil as a garnish.

5. Serve in a bowl with some of the broth, or on top of quinoa with the broth as a gravy.

This dish would be delicious with lightly cooked asparagus, and a glass of red wine or

unsweetened cranberry juice and water with a twist of lemon.

Pattern: LV and KD yin xu, LV blood not nourishing eyes, LV blood xu, Qi xu

Recipe analysis: This dish benefits the eyes (goji berries), tonifies the and moves the qi (chicken

and tangerine peel), warms the KD yang (star anise, garlic), warms the ST (ginger, garlic), and

nourishes the blood and strengthens the LV and KD (goji berries), chicken, sherry or rice wine,

soy sauce, stock). With quinoa, it reinforces the KD focus of the chicken. Adding asparagus to the

meal contributes a nice cooling counterpoint to the warm, acrid nature of the wine and star anise,

while nourishing the lungs.

Ancient Wisdom, Modern Kitchen cookbook, p. 163