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Chicken-Wine Soup Recipe

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This recipe for Chicken-Wine Soup, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Chew
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pot of broth made with water, 3/4 lb lean pork, and 1 Cornish hen, skinned. Cook 3 hours.
1 large hand of ginger root;
Black fungus (mok yee)-1 1/2 oz;
Dried lily flowers (gum jum) - 2 1/2 oz.
Handful of dried Chinese mushrooms;
l large fryer (chicken)
1 bottle of Chinese Rice Wine

Directions:
Directions:
Make the BROTH. Discard meat when done. Meanwhile, soak the ginger root, fungus, lily flower & mushrooms till soft. Scrape off skin of ginger, cut into small pieces & smash. Cut out hard stems of fungus & mushroom and hard ends of lily flower . Cut in medium bite-sized pieces. Take FRYER, cut up at joints (large pieces), discard skin. COOK; bring broth to a boil, add chicken and vegetables and the bottle of rice wine, simmer for 45 minutes. I remove the breasts after 15-20 minutes of cooking. Before serving, I cut the chicken pieces into bite sized pieces.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 1/2 - 2 hours
Personal Notes:
Personal Notes:
This is from my grandmother, Lew Shee Lee. She made it for me after I had my babies. It has medicinal qualities--cleans out the body impurities, helps in milk production. (I'm told). I had to eat a bowl 3 times a day, no fruits. End result, constipation! It was good then, but now it's great for cold days.

 

 

 

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