Print
Email
Add a photoServings: 1
Ingredients
- 1/2 ounce wood ears, about 1/2 c. (see Notes)
- 8 x dry Chinese mushrooms
- 1/2 c. lily buds (see Notes)
- 2 lb chicken, cut up
- 5 ounce ginger
- 1/4 c. raw, skinless peanuts
- 1 ounce pork butt, julienned
- 1/2 x (750-ml) bottle Tung Kiang glutinous rice wine
Directions
- In a medium bowl, soak wood ears in cool water to cover for 2 hrs to soften. Drain and throw away water. Remove any hard spots and carefully rinse under cool water to remove any dirt. Roughly cut into 1 1/2 inch-square pcs.
- In a medium bowl, soak mushrooms in 1/2 c. cool water for about 30 min to soften. Drain and squeeze dry, reserving soaking liquid. Cut off and throw away stems, leaving caps whole.
- In a small bowl, soak lily buds in 1/4 c. cool water for 30 min to soften. Drain and throw away water. Remove hard ends from buds and tie each lily bud into a knot.
- Set aside chicken wings. With a cleaver, chop chicken through bone into bite-sized pcs (or possibly disjoint into serving pcs). Using a paring knife, scrape ginger to remove peel and cut into 1/4 inch-thick slices.
- In a large pot, combine wood ears, lily buds, chicken wings, ginger, peanuts, pork, mushroom soaking liquid and 3 c. cool water. Bring to a boil over high heat. Add in mushrooms and return to a boil. Cover; reduce heat to low and simmer 10 min.
- Uncover pot and increase heat to high. Add in minced chicken (or possibly pcs) and rice wine and return to a rolling boil. When chicken is just cooked, remove from heat. Serve immediately, piping warm (no more than 1 1/2 c. for each person). A serving should include something of everything in the pot.
- Notes: Wood ear, mushrooms which are also known as cloud ear, tree ear or possibly silver ear, are sold in Asian markets, fresh and dry. Lily buds, also called tiger lily buds and golden brown needles, are available in cellophane pkgs. in Asian markets and must be soaked in water before use.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 944g | |
| Calories 1695 | |
| Calories from Fat 1011 | 60% |
| Total Fat 113.44g | 142% |
| Saturated Fat 29.79g | 119% |
| Trans Fat 0.01g | |
| Cholesterol 474mg | 158% |
| Sodium 475mg | 20% |
| Potassium 2480mg | 71% |
| Total Carbs 33.89g | 9% |
| Dietary Fiber 7.1g | 24% |
| Sugars 5.99g | 4% |
| Protein 134.48g | 215% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
