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Wine Chicken Soup

Soups and Congees

Wine Chicken Soup
1 ounce wood ears
6 dried black mushrooms
1 three to five pound chicken, cut into two-inch pieces
12 jujubes (Chinese red dates)
1 three-inch piece of ginger, peeled and cut into half-inch slices
10 cups water
2 cups rice wine
2 teaspoons salt or to taste
1. In a small bowl, cover the wood ears with boiling water. Let them soak for twenty minutes or until softened. Remove hard ends and discard. Slice into half-inch pieces and set aside.
2. In a small bowl, cover the black mushrooms with boiling water. Let them soak for twenty minutes or until softened, then remove the stems and slice them in half. Set aside.
3. In a large pot, add chicken, wood ears, mushrooms, jujubes, ginger, water, wine and salt and bring to a boil. Then reduce heat to a simmer. As needed, skim off any foam and fat. Cook for one hour or until the chicken is tender. Serve the chicken and broth in bowls.
Serves 10

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