Recipe Ingredient
- 1.2kg pork trotter, cut into sizeable pieces
- 6 Chinese arrowroot (nga ku), quartered
- 8 dried Chinese mushrooms, soaked to soften
- 6 dried oysters, soaked for 20 minutes
- 200g lotus root, sliced
- 6 red dates, seeded
- 800ml fresh chicken stock
- Seasoning (A)
- 3 tbsp oyster sauce
- 5 tbsp light soya sauce
- 1 tbsp thick soya sauce
- 1 tbsp chicken stock powder
- 1/2 tsp salt
- 1 tsp sesame oil
- 1 tbsp Shao Hsing Hua Tiau wine
- 50g rock sugar or to taste
- Seasoning (B)
- 2 star anise
- 3cm cinnamon stick
- 2 slices liquorice
- 3 slices tong kwai
- 2 bay leaves
- 1 tsp white peppercorns
- 50g ginger, lightly smashed
- 3 cloves garlic
- 1 stalk spring onion
- Thickening
- 1 tbsp potato starch mixed with 1 tbsp water
Instructions
- Scald trotter in a large saucepan of boiling water for five to six minutes. Remove. Add arrowroot pieces to the remaining hot water and blanch for one to two minutes. Drain.
- Marinate trotter with mushrooms, dried oysters and seasoning ingredients (A) for several hours or preferably overnight.
- Heat a little extra sesame oil and sauté ingredients (B). Add marinated trotter mixture. Stir-fry briskly to combine. Add lotus root and pour in chicken stock. Braise for 40 minutes.
- Add arrowroot pieces and red dates, and simmer for 20 minutes or until trotter meat is tender. (If gravy is reduced, add sufficient water to make up enough gravy.)
- Dish out trotter and ingredients onto a big serving bowl. Thicken the gravy with thickening solution, then pour gravy over the dish. Serve hot.
