Chicken-Wine Soup Recipe
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Category: |
Category: |
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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
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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. |
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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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