CarrieCadaver

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Abstinence makes the church grow fondlers If you don't sin, then Jesus died for nothing

YUMMMMMMM, Shredded Chicken and Snake Soup: 12 oz. snake fillet 1 chicken, 2-1/2 to 3 lb. 1-1/2 inch piece of fresh ginger, peeled 8 dried black mushrooms (soaked) 2 strips tangerine peel 1 oz. dried black fungus (soaked and cooked) 2 oz. ginger, peeled and shredded 8 oz. fish maw 2 tbsp sesame oil 1 inch piece ginger, peeled 4 spring onions, minced 2 tbsp Shaoxing wine 1 inch piece of ginger peeled 10 C. chicken broth 10 C. snake broth 2 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp sugar 1 tsp white pepper salt to taste 8 tbsp water chestnut powder 3/4 C. water 4 fresh lemon leaves 1 oz. parsley Clean the killed snake. Plunge snake fillet into 3 cups of boiling water for 10 minutes with 1-1/2 inch piece of ginger. Drain. Then cook in 8 - 10 cups of water for 1-1/2 hours. Drain and retain 4 - 5 cups of water for later use. Shred the fillet finely. Boil the chicken in 10 cups of water with the other piece of ginger. Cook for 2-1/2 hours. Reserve broth. Debone and shred the chicken. Cut mushrooms, tangerine peel, and black fungus into slivers. Cook shredded ginger in 1 cup of boiling water, drain and run under cold water. Heat the sesame oil in a small, heavy saucepan. Add another 1 inch piece of ginger, minced spring onions, Shaoxing wine, and 2 cups of water. Add the fish maw and cook for 15 minutes. Shred the fish maw. Discard liquid. Put the snake and chicken broth together, totaling 10 cups, in a stockpot and heat. Add all the shredded ingredients and the seasoning and simmer, in a small bowl, stir the water chestnut powder into 3/4 cup water until dissolved and then stir into the soup. Add parsley and lemon leaves or lemon zest. Do not boil. Serve as hot as possible. Wine Pairing(s): Bricco Rocche 'Prapo' Barolo, Castello del Poggio Dolcetto, Fontanafredda Barolo, Marcarini La Serra, Ugo Lequio Gallina, Costal Ridge Gewurztraminer California, Paolo Scavino 'Cannubi' Barolo, Les Palombieres Cotes de Gascogne, Paolo Scavino Dolcetto d'Alba, Michele Chiarlo 'Tortoniano' Barolo, for the more fearless there is Asian Snake Wine, and for the truly intrepid in some places in NYC, if you know who to ask, you can get a glass of snake blood, and the desanguinated snake is barbecued for your delictation.

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