Ginger Chicken Soup

Photo: flickr user Simon Aughton

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

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.