Chinese Chicken Whiskey Soup Recipe




 Chicken wings/Other cut of choice1 1⁄2 Pound
 Dried black fungus2 Ounce, soaked in warm water to cover 10 minutes
 Dried noodle1⁄2 Cup (8 tbs), soaked in cold water to cover 5 minutes
 Corn oil3 Tablespoon
 Salt1⁄2 Teaspoon
 Ginger root slices8
 Dried forest mushrooms10 Small, softened
 Blanched raw virginia peanuts1 Cup (16 tbs)
 Boiling water3 Cup (48 tbs)
 Bourbon1⁄4 Cup (4 tbs)

Nutrition Facts

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


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 noodles last 10 minutes of cooking.
Just before serving, skim off surface fat.



Sai M Lee says :

love to cook
Posted on: 9 May 2012 - 8:45pm