Pork Stomach Chicken

Name: Pork Stomach Chicken
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Pork stomach and whole chicken simmer for hours with white peppercorns, red dates, lotus seeds, and codonopsis root in a famously warming Cantonese soup. The milky, peppery broth is best sipped slowly alongside dipping sauce.

1 hrNewMedium Hot Dishes Pot-cook Savory

Instructions

1
Fresh pork tripe, add salt, vinegar, and flour, mix evenly by hand, and wash thoroughly.
2
Add scallions and ginger slices, a little white wine, and boil for 10 minutes, then remove and rinse clean with cold water.
3
Cut the pork tripe into small sections and set aside.
4
Heat a cold pan with oil over medium-low heat, add ginger slices and slightly more peppercorns, and stir-fry until fragrant.
5
Put it into the pig stomach.
6
Stir-fry evenly.
7
Add boiling water and bring to a boil over high heat.
8
Transfer into the clay pot.
9
Bring to a boil over high heat, then reduce to medium-low heat, cover with a lid, and simmer for 30 minutes.
10
After a few minutes, add the chicken pieces.
11
Add red dates, lotus seeds (soaked in advance), and codonopsis root.
12
Put the lid on, and then simmer for about 25 minutes.
13
After the time is up, add pepper (a little more), salt, and chicken essence to season.
14
Alright.
15
Heartwarming and stomach-warming, please enjoy!