Chicken, Ginger, and Rice Wine Soup
Ingredients: chicken, peanuts, wood ear fungus, dried dayes, red dates · 70 min cook time · 450kcal · ~₩22,900
Ingredients
1whole chicken, 50g peanuts, 20g wood ear fungus, 30g dried dayes, 50g red dates, 50g ginger, 2l water, 2큰술 oil, 100ml rice wine, 5g salt
Instructions
1. Wash and soak the peanuts, wood ear fungus, and dried dayes in hot water. Rinse the red dates and slice the ginger.
2. Cut off the feet and head of the chicken, then cut off the wings, pulling to remove the skin. Chop the rest of the chicken into smaller pieces.
3. Cut up the red dates and tear the wood ear fungus into smaller pieces.
4. In a wok, bring water to a boil, then blanch the chicken for 2 minutes and transfer to a bowl of cold water.
5. In a pot, add oil and sauté the ginger and peanuts. Then add water and wood ear fungus.
6. When it boils, turn the heat to low and simmer for 20 to 30 minutes.
7. Add the chicken, red dates, and dayes. Bring to a boil, then simmer for 15 to 20 more minutes.
8. Add rice wine and salt, then transfer to a large bowl to serve.
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