Recipe Ingredient
- 1 pig´s tail (800g), chopped into smaller sections
- 8 pieces chicken feet
- 1.5 litres water
- 3 pieces taufu, cut into halves and deep-fried until golden
- 1 tsp Shao Hsing Hua Tiau wine
- Thickening
- 1 tbsp corn flour mixed with 1 tbsp water
- Herbs (Put in a muslin bag and tie securely)
- 20g tong kwai slices
- 10g tong sum, cut into 3cm lengths
- 10g chuen kong
- 8 slices kam choe
- 5 star anise
- 10 cloves
- 4 cm cinnamon stick
- 1 tbsp Szechuan peppercorns (fah chiu)
- 1 tsp white peppercorns
- 1 whole big bulb garlic with skin intact
- Seasoning
- 2 tbsp light soy sauce
- 2 tbsp Premium oyster sauce
- 70g brown candy sugar (peng toong)
- 1 tsp salt
- Dipping sauce
- 4 bird´s eye chillies (chilli padi)
- 3 shallots
- 6 cloves garlic
- 3 small limes (limau kasturi), halved
- 2-3 tbsp sugar
- 1 tbsp fish sauce
Instructions
- For dipping sauce: Blend in a food processor until fairly fine. Remove and use as dipping sauce.
- Trim off nails of chicken feet and chop into two. Clean well, wipe dry with towel. Rub with a little dark soy sauce and deep-fry until golden. Dish out and soak in cold water for 30 minutes.
- Blanch pig´s tail in boiling hot water for 10 minutes. Remove.
- Combine herbs, chicken feet, pig´s tail and water in a stock pot. Bring to a boil. Remove scum, if any. Reduce the heat and simmer for 40-45 minutes or until meat is tender. Add seasoning to taste. Add pre-fried taufu and continue to simmer for 8-10 minutes.
- Discard herbal bag and dish out contents onto a serving dish, leaving only the stock. Add thickening and wine.
- Serve meat and taufu with dipping sauce.
