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Green Mustard Pig's Trotter, Emperor Chicken and Ladies' Fingers With Sesame Dressing
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Ingredients
Emperor chicken
- 25 g dried longans
- 5 g dang gui (Chinese angelica root) slices
- 20 g dang shen (codonopsis root), cut into 5 cm length
- 15 g yu zhu (Solomon's seal)
- 6 Chinese red dates, pitted
- 1200 - 1400 g whole chicken (1 whole chicken), with skin and bone
- 1 tbsp salt
- 15 g fresh ginger, cut in thin slices
- 10 g wolfberries (goji), rinsed
- 5 g chuan xiong (Sichuan lovage), rinsed
- 1 dried lotus leaf, blanched
- 60 g Chinese rice wine (Shaoxing Hua Tiao)
Ladies’ fingers with sesame dressing
- 45 g white sesame seeds, toasted
- 60 g mayonnaise
- 1 ½ tbsp white rice vinegar
- 1 ½ tbsp light soy sauce
- 1 tsp sugar
- ½ tsp mirin
- 1 tsp sesame oil , dark (roasted)
Stewed green mustard pig's trotter
-
1000
g pig's trotter, cut in pieces (5-6 cm)
or 1000 g roasted pork trotter, cut in pieces (5-6 cm) - 10 - 20 g dried tamarind pieces (asam keping)
- 1000 g water
- 10 dried chillies, adjust to taste, deseeded, rinsed
- 2 - 5 salted plums in brine
- ½ tbsp chilli bean paste
- ½ tbsp fermented soybean paste
- ½ tbsp light soy sauce
- 2 tsp salt
- 2 tbsp sugar
- 300 g green mustard leaves, rinsed
- 150 g salted vegetables (hum choi), soaked for 10 minutes
- 300 g ladies' fingers, stems trimmed (refer to step 7)
- Nutrition
- per 1 portion
- Calories
- 2665 kJ / 637 kcal
- Protein
- 76 g
- Carbohydrates
- 15 g
- Fat
- 28 g
- Fibre
- 4 g
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