210G HEROTEIN CHICKEN PATTY
7 (10.5G) DRIED SHIITAKE MUSHROOMS
5 (25G) CHINESE RED DATES
30G ASTRAGALUS ROOT (HUANG QI)
10G DANG GUI
500ML WATER
1 TSP OIL
SPRING ONION (FINELY CHOPPED)
GARLIC CLOVES (MINCED)
SALT
DEEP-FRY THE HEROTEIN CHICKEN PATTY UNTIL HALF-COOKED. DRAIN, DICE IT AND SET ASIDE.
SOAK DRIED SHIITAKE MUSHROOMS UNTIL SOFT (APPROX. 20-30 MINUTES).
HEAT A POT OVER MEDIUM-HIGH HEAT. ADD OIL, STIR FRY THE SPRING ONION AND GARLIC.
ADD BOILING WATER, SHIITAKE MUSHROOMS, DANG GUI, AND ASTRAGALUS ROOT. BOIL FOR 20 MINUTES.
ADD THE DICED HEROTEIN CHICKEN PATTY. BOIL FOR ANOTHER 6 MINUTES.
SEASON WITH SALT.
SPRINKLE GREEN ONIONS ON TOP AND SERVE.