Ginger Chicken Soup
By: Andie Mitchell
Published: Friday, December 4, 2009 - 2:12am

Ingredients




1 4 pound fryer chicken, cut into bite-size pieces
8 dried mushrooms
2 ounces black cloud fungus, dried
8 ounces ginger root
1 tablespoon vegetable oil
5 red dates
1/2 cup whiskey or brandy
1 teaspoon salt
5 cups water

Preparation

1 Soak mushrooms and dried fungus for at least 2 hours. Remove mushroom stems. Peel, cut and grate ginger root. Brown chicken in a pot with a little oil. Add all ingredients and bring to a boil. Lower heat and simmer chicken for 90 minutes or until chicken is tender.