The Chicken With Ginger & Rice Wine Soup My Dad's Made 100,000 Times

Ingredients

• 5 oz raw peanut
• 1 oz wood ear mushroom
• 10 dried jujube
• 1 oz dried daylily
• 2 oz ginger
• 1 whole chicken
• 1 teaspoon oil
• 8 cup water
• 0.5 cup drinking rice wine
• 0.5 teaspoon salt

Instructions

1. 1

   Prep ginger and dried ingredients: Place the peanuts in a bowl, wash with water, then drain. Add enough warm water to cover the peanuts and set aside to soak.

2. 2

   Prep chicken: To get the chicken ready, start by slicing the feet off below the leg joint and cutting each one in half.

3. 3

   Cut ingredients: Cut the rehydrated jujubes in half, carefully slicing around pit to remove. Discard the pits.

4. 4

   Blanch chicken: Add boiling water to a wok on high heat. Cover and bring back to a boil.

5. 5

   Cook soup: Place a large pot on the stove on high heat.

6. 6

   Add final ingredients: Once the peanuts have softened, uncover the pot and increase the heat to high.