Recipe Ingredient
- 400g free range chicken, chopped
- 5 dried Chinese mushrooms, soaked to soften
- 200g pre-soaked pork tendons
- Spice (A)
- 2 slices liquorice (kam choe)
- 4 cloves
- 5 cm cinnamon stick
- 1 star anise
- 4 slices ginger
- 1.5 litres water
- Seasoning
- 4 Tbsp light soy sauce
- 1 Tbsp oyster sauce
- 1 tsp thick soy sauce
- 1 tsp chicken stock granules
- Thickening
- 1 Tbsp cornflour mixed with 2 Tbsp water
Instructions
- Cook the spices and water in a pot. Bring to a boil. Add chicken and mushrooms. Bring to a boil then add combined seasoning. Reduce the heat and simmer (with pot covered) for 20 minutes.
- Add pork tendons and continue to simmer until chicken meat is tender. Thicken with cornflour mixture.
