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.
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 mg145%
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