/* You have no idea how hard this is, I really can't tell 1 cup from 8oz... =P */
Ingredients: Serves 2-4
/* Depends if you eat it as soup or as a meal*/
- 1/2 lb - Chunks of Chicken with bones
/*Dark or white or both, depending what you like best. Both or just dark meat is good, unless you really like white meat because white meat can be a bit dry when cooked in soup. I like eating white meat, so I don't mind. */ - 1/3 cup - Vodka or another strong alcohol
/* Not rum since it has a strange taste, but something you can tolerate or have. Cooking wine doesn't really count though, not strong enough... */ - 1/3 cup - Sesame Oil
/* There are alot of different types, some are more pure than others, but for this you can get the cheapest kind or whatever you currently have in your fridge. */ - 5 Thick Slices of Ginger
/* With or without the skin is ok. If you plan to eat the ginger, I would skin it, otherwise you can leave it on. Approximately 2 to 3 times the thickness of your blade. */ - Dried Tangerine Peel
/* It doesn't have to be tangerine but because the skin is thinner, it's easier to dry, usually 24 hrs or so in open air. Others will work but take longer to dry. Try to keep the peel in large pieces, it doesn't taste good, so you definitely don't want to mince it! One whole tangerine peel is enough for this recipe. */ - 8 to 12 cups of Boiling Water
/* Don't forget to boil the water BEFORE you start the steps below. Or if you have a coffee pot that isn't used for coffee, you can oil cook the water and pour when you need it in Step 4. That's what we do when we need hot water, better than cooking it on the side... And you don't have to use all the water, in fact it may be too much, just read on and you'll see. */
Wok or deep frying pan that can hold the chicken and water.
/* If it can fit 8 to 12 cups of water, you should be ok. I will use a 'wok' to cook, less to spell. =) */
Gas Range
/* This is not to say you can't cook with an electric range, but it's SOOO hard to cook chinese food with that stuff, you can't control the temperature at all!! */
1. Heat wok at high. Add the sesame oil. When the oil is warm to hot, put the ginger and tangerine peel in. Lower the heat between medium and hot and let it cook a bit until you can smell the ginger and tangerine peel mixed together. Don't let it burn!
Tip 1: Remember, you can always pick up your wok to save your food from burning.
2. Turn the heat to high. Add the chunks of chicken and 'saute' until the the outside is cooked and you can smell the essence of the chicken. /* Yes, chicken has an essence. Think about it, it smells different cooked than when it's raw. */
Tip 2: If the chicken sticks to your wok, you can add a bit more sesame oil to make it easier. Don't add too much because everything you put in it part of the soup!
3. Add water so it is at least level with the chicken. Add 1 to 2 cups more of water. /* Too much and your soup will be bland and the chicken essence all gone. */ Let it simmer for 5 minutes on medium.
Tip 3: Using water that is not boiling hot will cause the chicken to become cold. It locks the essence inside the chicken and your soup will become bland. The boiling water puts everything at the same temperature for a homogenous mixture. Well, it's homogenous between the essence and the boiling water...
4. Add vodka to the soup. Let it simmer for a few minutes. Remove from heat.
Tip 4: Taste the soup, if you want to add more vodka for taste you can. This soup is often eaten in cold weather since it warms you up very quickly!
5. Enjoy! =)
You can eat this soup by itself or with rice or thin vermicelli rice noodles. I eat it with whatever is in the fridge. This can be a great breakfast on a cold morning when eaten with rice or noodles. Of course, you wouldn't cook this in the morning, it would have to be leftovers... =P
This recipe probably makes more sense when you extract only the recipe and remove the italicized comments after every single item... =)
Good Luck! And don't forget, take pictures! =)
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