Recipe Ingredient
- 1kg pork ribs or chicken meat
- 2 1/2 litres water
- 2 whole bulbs garlic, do not peel
- 20g Tong Sum
- 12g Tong Kwai slices
- 10g Chuin Kung
- 20g Sook Tei
- 25g Kei Chee
- 15g Yoke Chok
- 3 pieces Kam Choe
- Wrap in muslin cloth and tie up:
- 1 tsp white peppercorns
- 1 tsp black peppercorns
- 1 tsp anise pepper or Szechuan pepper (Fah Chiew)
- 1/2 tsp fennel seeds (jintan manis)
- 1/2 tsp cumin seeds (jintan putih)
- 3 cloves (bunga cengkih)
- 1 star anise (bunga lawang)
- 4cm piece cinnamon stick (kayu manis)
- Seasoning:
- 1 1/2 tsp salt or to taste
- 1 tsp monosodium glutamate
- 3 tbsp light soy sauce
Instructions
- Bring water to a boil in a deep pot. Add herbs and simmer for 30 minutes. Put in pork ribs and simmer for 30 to 40 minutes over low heat until meat is tender.
- Add seasoning to taste. Use a ladle and scoop out excess oil that floats to the surface. Serve soup hot with plain or yam rice and garnish with yau char kwai.
