Instructions: Rub the diced chicken with the fresh ginger, salt, and brown sugar. Let the poultry marinate for 24 hours.

Warm the oil in a soup pot over medium-high heat, and saute the marinated chicken, mushrooms, dates, and scallions. Add the chicken broth to the pot and bring the mixture to a boil. Cover, reduce the heat, and simmer for about 20 minutes.

Add the whiskey or rum to the concoction. Adjust the salt and pepper, and serve warm.

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