The weather in Atlanta has been so cold lately (or at least cold by my standards haha). Some nights the weather has dropped to freezing point and the bf has woken up to ice on his car windshield. I've been stubbornly trying to abstain from wearing socks (I don't like having my feet covered, I know, I'm weird) but it got to the point where I finally caved in and started putting them on around the house.
This cold weather got me all nostalgic about the soups my mom and grandma used to make when I was younger. You know, all the the Chinese soupy stuff; pigs ear soup, silke chicken soup, etc. I never appreciated any of the flavors or the amount of time they took into preparing them for us kids. I took all of that for granted and even went "Ewww, not THIS again?" Looking back now, I wish I could have showed a little more appreciation then.
Now that I am older and living away from home, I realize how precious those memories are. And I never realized how deliciously soothing those soup recipes are! Especially in cold weather. Among my favorite was drunken chicken. I'll be honest, I don't know if this is the traditional way of cooking it but I made up the recipe based on my memory of the flavors.
Ingredients:
- Chicken drumsticks (I used 2 for my recipe)
- Sesame oil
- A can of chicken broth
- Whiskey (however much you want to put in, I was very liberal with the amount :p)
- Goji berries
- Dried shitake mushrooms (soak it in water till they soften, save the liquid)
- Enoki mushrooms
Heat up the chicken broth, chicken drumsticks and simmer till the chicken is fully cooked. Add a few drops of sesame oil. Add the whiskey in as you go till you achieve the flavor to your liking. Halfway through cooking, drop in the shitake mushrooms.
The soup will reduce as you boil it..and here is the other 'secret' flavor enhancer: Don't add water to it, add the liquid that you have saved from soaking your shitake earlier! It really gives the soup a deep earthy flavor.
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