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Chinese Chicken Whiskey Soup

Meal.Mates's picture
  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
  Salt 1⁄2 Teaspoon
  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.
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.

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1 Comment

Sai M Lee's picture
love to cook
Chinese Chicken Whiskey Soup Recipe