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Chinese Chicken Whiskey Soup Recipe
|Chicken wings/Other cut of choice||1 1⁄2 Pound|
|Dried black fungus||2 Ounce, soaked in warm water to cover 10 minutes|
|Dried noodle||1⁄2 Cup (8 tbs), soaked in cold water to cover 5 minutes|
|Corn oil||3 Tablespoon|
|Ginger root slices||8|
|Dried forest mushrooms||10 Small, softened|
|Blanched raw virginia peanuts||1 Cup (16 tbs)|
|Boiling water||3 Cup (48 tbs)|
|Bourbon||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3115 Calories from Fat 1630
% Daily Value*
Total Fat 190 g292.9%
Saturated Fat 27.2 g136.2%
Trans Fat 0.7 g
Cholesterol 434.9 mg
Sodium 1621 mg67.5%
Total Carbohydrates 116 g38.8%
Dietary Fiber 28.3 g113.3%
Sugars 12.1 g
Protein 226 g451.5%
Vitamin A 8.7% Vitamin C 19%
Calcium 36.1% Iron 105.1%
*Based on a 2000 Calorie diet
Cut wings at joints and set aside.
Cut out any hard membrane in fungus and pull apart into bite-size pieces.
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 noodles last 10 minutes of cooking.
Just before serving, skim off surface fat.