The sour flavors from hawthorn berry and vinegar are well balanced by the saltiness of soy sauce and sweet drizzle of maple syrup, transforming this dish into a harmonious, mouthwatering meal.
Sweet & Sour Chicken with Hawthorn Berry
6 chicken drumsticks
4 tbsp neutral oil (ie: avocado, coconut)
4-5 slices ginger, thinly sliced
½ cup water
½ cup aged rice vinegar
½ cup soy sauce
1 tbsp maple syrup
1 bag Smooth Digestion Tonic
8 pieces whole hawthorn berries, rinsed
6 pieces jujube dates
½ cup loosely packed cordyceps mushroom
3 pieces star anise
Season chicken with salt and pepper. Meanwhile, mix the water, vinegar, and soy sauce with maple syrup and set aside.
Heat oil in a saucepan. Once the oil is hot enough, fry ginger slices to release the aroma until the edges turn golden brown. Add the chicken to the pan and brown on all sides.
Remove the chicken and set aside. Deglaze the pan with the vinegar mix and add the chicken back to the pan. Add in the tonic bag, hawthorn berries, jujube dates, cordyceps mushrooms, and star anise and bring to a simmer.
Braise the chicken, turning it occasionally and keeping a lid on the saucepan ajar for 30-40 minutes.
Remove the chicken and herbs, discarding the tonic bag. Reduce the sauce and drizzle over the chicken. Serve immediately.
This recipe also goes well with pork spare ribs instead of chicken.