Braised Camel Hump
A Korean-style braised dish of camel hump and old hen — rich, tender, and succulent, with a thick, deeply flavored gravy. Nutritious and hearty.
Ingredients
Camel hump (cut into 4cm thick pieces, boiled for 3 hours, water changed and boiled twice, then soaked for 2 hours)
750g
Old hen (cut into pieces, for making soup)
500g
Canned bamboo shoots (blanched in boiling water)
50g
Rehydrated dried winter mushrooms (blanched in boiling water)
50g
Sugar
10g
Salt
10g
Cooking wine
15g
MSG
3g
Soy sauce (jiangyou — likely soy sauce)
10g
Chili oil
10g
Scallion (julienned)
5g
Ginger (minced)
5g
Starch (for thickening)
15g
Cooked chicken oil (drizzled over the finished dish)
5g
Instructions
1
Prepare the camel hump
Cut the camel hump into 4cm thick pieces, place in a pot with warm water, bring to a rolling boil over high heat for 3 hours, change the water and boil twice more, then change to cold water and soak for 2 hours.
2
Make chicken consommé
Wash the old hen pieces, add scallion segments and ginger pieces, and simmer over low heat to produce 500ml of broth, then strain into a clear chicken consommé.
3
Cut into pieces and blanch
Cut the cooked camel hump into 5mm thick, 2cm wide, 2cm long pieces, add 250ml of chicken consommé, and bring to a rolling boil once.
4
Braise
Blanch the canned bamboo shoots and rehydrated dried winter mushrooms in boiling water, remove and drain, then combine with the camel hump in a soup pot. Pour in 250ml of chicken consommé and simmer for 10 minutes. Add sugar, salt, cooking wine, MSG, soy sauce, chili oil, julienned scallion, and minced ginger, then stir in the starch slurry to thicken into a rich sauce, drizzle with cooked chicken oil, and serve.
