Chinese Chicken Whiskey Soup Recipe
Ingredients
1-1/2 pounds chicken wings or other cut of choice
2 ounces dried black fungus soaked in warm water to cover 10 minutes
1/2 cup dried needles, soaked in cold water to cover 5 minutes
3 tablespoons corn oil
1/2 teaspoon salt
5 to 8 slices ginger root
10 small dried forest mushrooms, softened
1 cup blanched raw Virginia peanuts
3 cups boiling water
1/4 cup bourbon
Directions
Remove tips from wings and reserve for future stock.
Cut wings at joints and set aside.
Cut out any hard membrane in fungus and pull apart into bite-size pieces.
Set aside.
Tie each needle into a knot and set aside.
Heat oil, sprinkle with salt and cook and stir ginger 2 minutes over high heat.
Add wings and brown.
Add fungus, mushrooms and peanuts; cook and stir over high heat 1 minute.
Add boiling water and bourbon, cover, bring to boil, lower heat and simmer 20 minutes, adding needles last 10 minutes of cooking.
Just before serving, skim off surface fat.
Cut wings at joints and set aside.
Cut out any hard membrane in fungus and pull apart into bite-size pieces.
Set aside.
Tie each needle into a knot and set aside.
Heat oil, sprinkle with salt and cook and stir ginger 2 minutes over high heat.
Add wings and brown.
Add fungus, mushrooms and peanuts; cook and stir over high heat 1 minute.
Add boiling water and bourbon, cover, bring to boil, lower heat and simmer 20 minutes, adding needles last 10 minutes of cooking.
Just before serving, skim off surface fat.
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Chef
