Recipe Ingredient
- 150g pig´s tendon
- 6 dried Chinese mushrooms, soaked to soften
- 5 dried oysters, soaked
- 200g deboned chicken drumsticks, cubed
- Marinade (A)
- 3/4 tsp salt
- 1 tsp sugar
- 3/4 tsp chicken stock granules
- 1/2 tsp sesame oil
- 1 tsp Shao Hsing Hua Tiau wine
- 1/2 cup water
- Marinade (B)
- 1 small piece chicken fat
- 2–3 slices ginger
- 1/4 tsp sesame oil
- 1/2 tsp chicken stock granules
- 1/2 tsp Shao Hsing Hua Tiau wine
- Marinade (C)
- 1 tsp light soy sauce
- Dash of pepper
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 egg white
- 1 tsp corn flour
- Sauce ingredients
- 1 tbsp premium oyster sauce
- 1 tbsp light soy sauce
- 1/4 tsp pepper
- 1/2 tsp sugar
- 4–5 tbsp water
- 1 tsp corn flour mixed with 1–2 tbsp water
Instructions
- Deep fry the pig´s tendon for 2-3 minutes. Remove and soak in water for a day. This is to allow it to expand. Put the prepared tendons in a clean saucepan and add marinade (A). Simmer for 15-20 minutes over low heat. Set aside to cool.
- Combine mushrooms, oyster and marinade (B). Set aside to marinate for 30 minutes. Season chicken with marinade (C) and leave for 20-30 minutes.
- Fry seasoned chicken in a little oil for 1-2 minutes. Add the mushrooms and oyster and return the tendons to the wok. Simmer for 15-20 minutes. Thicken sauce with the cornflour mixture before dishing out to serve.
