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Whiskey Chicken  
The authors write: As far as we can remember, this dish has always been served to guests visiting a new mother and baby.  The new mother should probably only indulge in a small taste, however, as the spirits are quite potent.  To reduce the alcohol content, increase the water to 6 cups or substitute milder rice wine for whiskey. 

Serves 6 to 8 
Ingredients
12 small dried black mushrooms
24 tiger lily buds
1 ounce dried wood ears
1 3 1/2 to 4 1/2 pound chicken
8 - 12 jujubes (Chinese red dates)
1/2 cup raw peanuts
1 2-inch piece ginger, peeled and cut into 4 or 5 slices
1 teaspoon salt
3 cups water
3 cups Sam Ching Chinese distilled spirits

Directions:
Put the mushrooms into a small bowl with hot water to cover. 
Let stand 30 to 40 minutes to soften.  Cut off and discard the hard stems.  Rinse the caps and squeeze them dry.  Cut the larger mushrooms in half. 
Put the tiger lily buds in a small bowl and cover with hot water.  Let stand 30 minutes to soften.  Cut off and discard the hard stem ends. 
Put the wood ears in a medium bowl and cover with hot water.  Let stand 30 minutes to soften.  Cut off and discard any hard parts.  Cut the larger pieces into about 1-inch pieces.
Cut the chicken into pieces small enough to be eaten with chopsticks.  Cut the thighs and drumsticks in half, separate the wing parts, and cut each breast crosswise into 3 or 4 pieces. 
Place all the ingredients in a large stockpot and bring to a boil over high heat.  Lower the heat and simmer for 1 hour, until the chicken is tender, skimming off any fat or foam.  
Serve the chicken in small bowls, with a little of the broth. 

Note: For a leaner version, skin the chicken before cooking it.  

This is a sample recipe from "Every Grain of Rice: a Taste of Our Chinese Childhood in America," by Annabel Low and Ellen Blonder

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