• 1.2 kg chicken • 20 g Dried Mushrooms • 30 g Ginseng • 30 g Dang Shen • 30 g Dang Gui • 30 g Bei Qi • 20 g Yu Zhu • 40 g Red Dates • 20 g Cordyceps • 2 tbsp Light Soya Sauce • 1 tsp Salt • 1 tbsp Cooking Wine • 2 tsp Cornflour • 2 tbsp Water

1. Combine the chicken with the marinade ingredients and set aside in the fridge overnight.
2. Soak the dried mushrooms until soft, wash and squeeze dry.
3. Select “Poultry” on High for 15 mins. Natural Release pressure when done cooking.
4. When ready, open the lid, select Saute and stir in thickener ingredients. Bring to a boil and stir until thick.