Chinese Chicken Whiskey Soup
|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)|
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.
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.