Ingredients:

2 tbsp dried echinacea root
200 ml water, freshly boiled
5 tbsp goji berries, fresh or dried
2 litres chicken stock (homemade or from stock cubes)
3 chicken thighs or drumsticks (preferably organic)
2 large onions, peeled and sliced
12 shiitake mushrooms, thinly sliced
10 cm root ginger, peeled and shredded
2 fresh medium-sized chillies, finely sliced
8 garlic cloves,chopped
extra sliced ginger and chillis, to serve

Method:

1. Make an infusion using the echinacea root by combining it with the hot water.
2. Rehydrate the goji berries by placing them in a small bowl and covering them with water.
3. Put the rest of the ingredients  in a slow cooker and cook for 1 to 1/2 hours or until the chicken is tender.
4. Take the cooker off the heat and add the drained goji berries and echinacea root infusion.
5. Serve with crusty bread.