Braised DOM Chicken

1 pack Sadia chicken thighs, 900 gm (instead of 2 drumsticks)
10 tbl DOM (i.e. 1/3 cup, instead of 3x3 tbl)
3 red dates (instead of 10x3)
10 tbl water (instead of 5x3 tbl)
3 tbl wolfberries (instead of 1 tbl)
3 tbl ginger juice (instead of 1 tbl)
2 ts sesame oil (instead of 1/2 x 3 ts)
Optional, 10-15 shitaki mushroom, stem removed and sliced thinly.
Spring onions, sliced thinly to wispy strips (to garnish, optional)
pinch of salt, to taste - stock may be used instead of water, in which case omit the salt.

1. Put 2-3 tbl salt in a few tbl water and soak the chicekn thighs for 15 min to rid of any smell in the chicken thighs. Blanch in boiling water.

2. Rinse the red dates and wolfberries in cold water.

3. Put all ingredients into a double boiler. Didn't have that so I make do with our slow cooker pot placed in a covered wok.

4. Heat on high fire on the stove, when the water in the wok starts to boil, lower the fire and simmer on low flame for 40-50 minutes.

Improvised with a stock pot to hold the crock pot.

Ginger - use a blender, add water until the blender is able to blend the ginger into a pulpy mass. Squeeze using a sieve and a the back of a tablespoon to press against the pup mass, to extract all the juice. Add the juice into the pot. Should have forseen this, coz more liquid is added to the pot.