Baby Mustard Green with wolfberries

Wolfberries or better known as goji berry, one of the most nutritious ‘superfruits’ on the planet is fast becoming a known berry to all communities.
Historically, how it seem to be well known in Asia can be found through the ancient Himalayans, who were the ones to first encounter the miracle fruit. For thousands of years, the goji berry gave Himalayans health and energy. Then, once the Chinese and Indians passed through their lands, the Himalayans decided to share their ‘secret.’ The foreigners welcomed the new knowledge as they began incorporating the goji berry into their own herbal solutions.
As the berries became popular in other parts of Asia, legends of its powers began to spread. One of these legends tells the story of a well that was built next to a Buddhist temple. Goji vines had grown around it, so it was common for the berries to fall into the water.
Well, over time people noticed that those who prayed at that particular temple not only looked younger, but they also were much healthier. But the secret wasn’t in the prayer… at least not in a direct sense. What made them so healthy were the goji berries they had consumed while drinking the water.




From that point forward, the goji berry never lost its popularity. So today’s recipe is with this super berries. Not only does it make your food look attractive but healthy as well.

200gm baby mustard greens
2 tbsp wolfberries (soak in water for 15mins)
½ a chicken stock cube
½ cup thinly sliced chicken pieces
2 tsp sesame oil
2 nips garlic(chopped)
1in ginger (sliced thinly)
½ tsp cornflour

Salt and sugar to taste

Sauces
1 tsp light soy sauce
1 tsp oyster sauce

Boil 2 cups of water. Sieve the wolfberries and put into the boiling water.After 15mins sieve and keep aside.
Separately boil some water.Add in some salt and cooking oil. Wash and clean the greens.Blanch the mustard greens and place on serving dish.

Mix some corn flour with the chicken.Heat some sesame oil, sauté garlic and ginger. Once aromatic add in chicken pieces and sauté until chicken cooks on high fire. Once cooked, dish out the chicken pieces only,leaving the garlic and ginger in the wok.

Place the chicken on the serving dish with the mustard greens.

Add in 1 cup water or stock into the wok. Leave to simmer.Crumble in the chicken cube,add in the sauces ,salt and sugar to taste.Thicken the sauce with some cornflour mixture.Close fire.
Place the wolfberries in the center of the serving dish,pour on the gravy and serve immediately.