A healthful soup using whisky and recommended as a restorative for new mothers (the alcohol cooks off), plus an easy steamed fish, are offered up in Lynette Lo Tom’s “A Chinese Kitchen” (Mutual Publishing, $21.95).

Chicken Soup With Ginger and Whisky

• 3 pounds chicken, whole or parts
• 5 small dried black mushrooms, soaked in hot water for 30 minutes
• 1 ounce dried wood ear fungus, soaked in hot water for 30 minutes
• 2 teaspoons oil
• 4-inch piece ginger, peeled and cut into 4 pieces lengthwise
• 4 Chinese dried red dates (hung jo)
• 6 cups water
• 2 tablespoons salt
• 1 cup liquor (any type is good, but bourbon or Scotch whisky is used most often)

Clean chicken and cut into pieces; traditional size is about 1 inch. Set aside. Remove stems from mushrooms and thinly slice. Clean fungus and cut off any hard parts. Set aside.

In large pot on high, heat oil and add ginger; cook 2 minutes. Still on high, add chicken and stir-fry until slightly brown, about 5 minutes.

Add dates, water, salt, liquor, mushrooms and fungus. Bring to a boil, then reduce to simmer and cook 50 minutes. Skim fat and serve hot. Serves 8.

Steamed Fish Fillets

• 8 ounces white fish fillet, whole or in several pieces
• 2-inch piece ginger, peeled, sliced and slivered into thin matchsticks
• 1 tablespoon chopped green onion
• 1/2 teaspoon sherry
• 2 teaspoons light shoyu
• 2 teaspoons peanut or vegetable oil

Place fish on a heat-resistant plate or bowl that will fit in a steamer. Sprinkle fish with ginger, green onion, sherry, shoyu and oil.

Steam 7 to 9 minutes, depending on thickness of fish. Remove from steamer and serve immediately. Serves 2.

Nutritional information unavailable.

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Find “A Chinese Kitchen” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210, Honolulu 96816. Call Mutual at 732-1709.