Are you ready to show off your amazing kitchen skills and win prizes? Whether you’re a seasoned chef or a home kitchen enthusiast, this is your chance to shine! Submit your recipe, photo and a short blurb about what inspired your masterpiece. One winner chosen each month will receive a $50 gift card from Raven’s New & Used and have their recipe published in the PQBNews. This month’s winner is Sam Viswasam for Drunken Chicken and Rice Soup.
Sam Viswasam’s Drunken Chicken and Rice Soup
Ingredients:
8 cups water
1 (750-ml) bottle Shaoxing wine (for authentic flavor) or dry sherry
4 ounces fresh ginger, peeled and sliced
2-3 cubes of rock sugar or 3 tablespoons granulated sugar
6 whole scallions
2 tablespoons plus 1/2 teaspoon kosher salt, divided
1 (3 1/2-pound) whole chicken or 4-5 bone in skin on chicken thighs.
4 ounces shiitake mushrooms, stemmed and cut into 1-inch pieces
3 baby bok choy, trimmed and sliced
2 tablespoons toasted sesame oil
1 cup thinly sliced scallions
Ground Szechuan peppercorns, for serving (optional)
Thinly sliced Korean cucumbers (optional)
Julienned carrots (optional)
Shallots, thinly sliced (optional)
Cooked basmati rice, for serving
Directions:
In a large Dutch oven, combine 8 cups of water and Shaoxing wine (or dry sherry) to create the base of this flavorful Drunken Chicken and Rice Soup. Add fresh ginger, sugar, whole scallions, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.
Remove giblets from the chicken (if any) and add the whole chicken to the pot. Bring back to a boil, then reduce heat to low, cover, and simmer until the chicken reaches an internal temperature of 165°F in the thigh, about 1 hour and 30 minutes. Skim foam occasionally from the surface.
Transfer the cooked chicken to a cutting board and let it cool slightly. Remove and discard the ginger and whole scallions from the broth. Add shiitake mushrooms to the pot. Cover and simmer over medium-low heat for about 15 minutes.
While the mushrooms cook, prepare basmati rice according to package instructions.
Once the mushrooms are tender, shred the chicken meat into bite-size pieces, discarding the skin and bones.
Return the shredded chicken to the pot. Add baby bok choy and toasted sesame oil. Cover and cook until the chicken is heated through and the bok choy is crisp-tender, about 5-7 minutes.
Stir in sliced scallions and the remaining 2 tablespoons of salt. Adjust seasoning if needed.
To serve, place a scoop of cooked basmati rice into each serving bowl. Ladle the hot soup over the rice.
Serve with optional thinly sliced Korean cucumbers, julienned carrots, shallots, and ground Szechuan peppercorns on the side.
* For smaller portions: Adjust cooking times and measurements if using chicken thighs or breast by 1/2 or to taste
This Drunken Chicken and Rice Soup derives its distinctive flavour from Shaoxing wine, offering a delightful touch of authenticity to this comforting dish. Enjoy!
TO ENTER: Visit www.pqbnews.com/contests and look for ‘Recipe Box Contests’ or email editor@pqbnews.com
