🎉 Welcoming Baby #3 (with Chicken, Ginger, & Rice Wine Soup) (薑雞酒湯)

By Made With Lau · 90 min

Ingredients

Instructions

1. Soak the peanuts in warm water to cover and set aside. Soak the wood ear mushroom in warm water for 5 minutes. Rinse the jujubes twice, drain, and set aside. Soak the daylilies in warm water for 2 to 3 minutes. Thinly slice the ginger.
2. Cut up the chicken: remove the feet, neck head and skin, then cut the neck in half. Remove the skin from the back and breast. Separate each wing, trim the skin, remove the tips and cut each wing into 2 or 3 pieces. Remove each leg, discard the butt, and separate the drumsticks and thighs; cut the drumsticks in half and the thighs into 2 pieces. Split the carcass into breast and back, trim excess f
3. Halve the jujubes and remove the pits. Drain the wood ear, remove the core, and tear into bite-sized pieces. Drain the peanuts. Drain the daylilies, rinse again, squeeze out excess water and trim the tough ends.
4. Bring a wok of water to a rolling boil. Add the chicken pieces and cook for about 2 minutes until pale. Transfer to cold water for 20 to 30 seconds, then move to a clean bowl.
5. Heat a large pot on high. Add the oil and ginger and stir-fry for about 50 seconds until fragrant. Add the peanuts and stir-fry for 20 seconds. Add the water and wood ear, cover, and bring to a boil on high.
6. Once boiling, reduce to low and simmer for 20 to 30 minutes, until the peanuts are soft.
7. Uncover, return to high heat, and add the chicken, jujubes and daylilies. Cover again. When it boils, reduce to medium-low and cook for 15 minutes.
8. Uncover, add the rice wine and cook for about 1 minute. Add the salt, stir, turn off the heat and serve. Tip: dissolve the salt in a ladle of soup first, then pour it around the pot to season evenly.

Summarized from Made With Lau's video. Watch it for the details.

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GingerChickenPeanutWhole chickenBlack fungus