Let’s bring this famous Chiu Chow style soup to a more enhanced level by using varieties of peppercorns and Jinhua ham!
Lean pork, chicken carcass, chicken feet, pig stomach, powder intestine, Chiu chow style preserved salty vegetable, Shanghai jinghua ham, mixed peppercorns, salt, vinegar, rice wine, spring onions, ginger slices, cornstarch, white vinegar
1) Blanch the chicken carcass, pork and chicken feet in boiling water adding rice wine, spring onion and ginger slices. Remove and rinse in tap water and set aside carcass together with pork and chicken feet on its own.
2) Clean the pig stomach inside out first using water, then with cornstarch, rice wine and salt, rinse again then finally soak in white vinegar for 15 minutes then rinse off again. The powder intestine the same but not need to soak in white vinegar.
3) Grind up the mixed peppercorns and cut up the Jinhua ham and salty vegetable into big block or slices.
In a big pot of cold water add the chicken carcass, lean porks and Jinhua ham and bring to boil. Boil 30 minutes on high heat then cover and switch to slow heat and simmer.
After 1.5 hours add in chicken feet.
At 2.5 hours switch to high heat again and put in the pig stomach, powdered intestines and salty vegetable.
Boil for another 30 minutes with medium heat. Taste the flavour and make sure it’s to your liking.
Now take out the pork stomach and intestines, slice them up, and out then back in the soup. Switch off the heat in serve in a bowl ?
- PS You may buy frozen or fresh pig stomachs, but note that fresh ones are more slimy and difficult to clean
- PPS If you don’t like powdered intestines #豬粉腸 you don’t have to add them
- PPPS During the boiling process the oils from the pork and chicken carcass have to be removed from the soup
- PPPPS Use all types of peppercorns to enhance the level of flavour. Including red, white, black and green. But DO NOT add Sichuan peppercorns
GWZ Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.