Chinese Wine Soup

My almost 13 year old niece just joined our family email distribution list and writes the most wonderful emails. She is very well read and it shows in her writing style. Kids grow up in no time!

The thyroid doctor just called, K's latest blood test is normal, so no increase in his medication at this time. Great!

I just read that ginger can reduce joint pain, I hadn't heard that before.

I made one of my favourites today, a chinese wine soup that my grandmother used to make. I fine-tuned the recipe just before an aunt of mine passed away. She gave me the last remaining secrets, I hope. It's simple to make, that's one of the reasons I do it often enough. I think M likes it because he knows it has wine in it.


Wine Soup

1 small whole chicken, skin removed (you can use chicken parts with the bones in)
2 tbs salt
1 cup of ginger root slices
1 tsp sugar
1 cup of chicken stock
enough water in the soup pot to almost cover the chicken
1 cup of port wine (I use Australian EMU 999 port wine)
chinese oyster sauce
steamed white rice to accompany the dish

Bring the first 6 ingredients to a boil, skimming any fat off the top. Simmer, partially covered, for 45 mins. Add 1 cup of port wine. Done! Serve the soup in a bowl with a half a cup of steamed white rice (or more). Cut the chicken into pieces and serve with chinese oyster sauce as a dipping sauce. or you can use soya sauce if that's all you can find. This dish works well with any kind of green vegetables on the side, such as broccoli.


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