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Repost from the old blog: Pregnancy Chicken Soup (a.k.a. Whiskey Chicken)

by on April 2, 2010

So, part of my responsibilities as husband and father in training is to make the chicken/ginger/whiskey soup. So, for all you potential and struggling fathers out there, I’ve made a visual guide to making this soup as given to me by my mother in law.

Start with a chicken and a good pair of kitchen shears. You don’t really need the kind of chicken with a head and feet, but it adds to the drama.
**EDIT: the pictures have been redacted from this post, as certain readers of this blog have complained about their proximity to baby pictures.
  1. Boil a pot of water.
  2. Remove head and feet. You can use the feet in the soup if you want. Waste not, want not!
  3. Dissassemble chicken. Separate drumsticks, thighs, wings, and breasts.
  4. Add chicken to water.
  5. Clean your cutting board.
  6. Get a fairly large piece of ginger.
  7. Peel ginger (optional). You can just use the knife to shave the skin bits off.
  8. Cut the ginger into slices, about 1/8 inch thick.
  9. Add ginger to the soup.
  10. Add “mook-yee” or wood ear fungus, cut into bite size pieces.
  11. Bring entire soup to a boil and lower heat, cover. Simmer for 1.5 to 2 hours, until the chicken is cooked thoroughly.
  12. Add about 1 cup of Black Glutinous Rice Wine. Return soup to a boil to burn off alcohol.
  13. Serve and enjoy! Depending on the quality of the chicken, you can either eat it or discard it. Other than that, everything’s good to eat.

Gratuitous Emmett Picture:

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One Comment
  1. Tiffany Cheung permalink

    Very impressive, Nate.

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