Saturday, July 14, 2012


  • 250g pork belly
  • 1 large chicken breast
  • 1/2 cup pork liver, sliced thinly
  • 1 cup chicken gizzards, sliced
  • 6 cups chicken stock
  • 3 pcs shiitake mushrooms, rehydrated and sliced thinly
  • 1 cup straw mushrooms, cut in half
  • 1 carrot, sliced
  • 1/2 Napa cabbage, sliced
  • 6 cloves garlic, minced
  • 1 onion, finely chopped
  • egg
  • salt
  • freshly ground black pepper
  • oil
  • sesame oil
  1. In a pot add chicken stock, pork, gizzard and chicken bring to a boil and cook until meat is tender.
  2. Remove meat from pot then thinly slice pork pieces and flake the chicken meat. Set it aside.
  3. In a large saucepan add oil then sauté garlic and onions.
  4. Pour chicken stock then add the pork, chicken and gizzard.  Bring to a boil.
  5. Add carrots and liver and simmer to 2 minutes.
  6. Add the cabbage and mushrooms, simmer for 2 minutes. 7. Season with sesame oil, salt and freshly ground black pepper then serve in bowl while piping hot topped with a freshly cracked egg per serving.

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