Upper Verdigris Valley Country Club

Dick Soup...You're Welcome Stag Pizzle Soup 清炖鹿冲 | Serves 4–6
INGREDIENTS
2 stag penises
5 spring onions, whites only
3 oz ginger
1 free-range -chicken (about 2–3 pounds)
1½ tablespoon green tea leaves
5 tablespoons Shaoxing wine
½ teaspoon hole Sichuan pepper
2 tablespoons Chinese wolfberries (also known as goji berries)
salt
Optional Chinese tonic herbs:
1 slice dried Chinese yam (huai shan)
2 slices dried licorice root (gan cao)
1 slice dried milk vetch root (huang qi)
5-cm stick Chinese sage (dan shen)
PREPARATION
Take your penises, and strip away any fur and testicles, along with the foreskin. Rinse, and then soak in cold water for half an hour.
Trim the spring onion whites and smack them gently with the flat of a cleaver blade to loosen their fibers. Smack the ginger, unpeeled, too. Reserve half the ginger, and divide the remaining half into 3 pieces.
Bring a potful of water to the boil. Add the chicken and blanch for a couple of minutes. Then remove, rinse, and set aside.
Add ½ tablespoon tea leaves to the boiling water, along with 1 tablespoon Shaoxing wine, one spring onion white, and one of the smaller pieces of ginger. Add the penises and blanch for a couple of minutes. Then discard the water and everything else except the penises, which should be rinsed throughly in cold water.
Repeat the blanching twice more, each time with fresh water, ½ tablespoon tea leaves, 1 tablespoon Shaoxing wine, 1 spring onion white, and a small piece of ginger. Rinse thoroughly after each blanching.
When the penises are cool enough to handle, slice off their tips, and cut them into 2-inch sections. Cut each section in half lengthwise, then half again—the pieces will spring into curls. Try to remove and discard the urethra (the tube running along one side).
Place the blanched chicken and the pieces of penis into a Chinese claypot or a large stainless steel saucepan, and cover with water. Bring to the boil, and skim if necessary. Add the remaining ginger, spring onions, and Shaoxing wine, along with the Sichuan peppercorn and the tonic herbs, if using. Then half cover the pot and simmer over a very low flame for five or six hours.
When the soup is nearly done, cover the Chinese wolfberries in hot water and leave them to swell.
Strain the soup through a sieve lined with clean muslin. Remove the penis pieces, rinse them, and reserve. Discard the ginger, spring onion, and herbs. Remove the chicken and keep to eat later, if you wish.
Cover the penis pieces with the strained soup. Season the penis soup with a little salt if desired. Add the soaked wolfberries and serve.