Braised Chicken with Pig Trotters

Name: Braised Chicken with Pig Trotters
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 1 (approx. 1 kg) plump tender hen (bled, slaughtered, gutted, de-feathered, split along the spine); 1 (approx. 700 g) pig trotter (small hairs singed off, scrubbed clean, soaked to remove impurities); 50 g ham (cut into thick slices); 60 soaked shiitake mushrooms (washed, stems removed); 25 g cooking wine; 5 g salt; 2 slices ginger; 15 g crushed rock sugar

A traditional Zhejiang steamed and stewed dish in which hen and pig trotter are slow-cooked together until tender, producing a soft, richly flavored result.

2h 30m

Easy

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Ingredients

plump tender hen (bled, slaughtered, gutted, de-feathered, split along the spine) 1 (approx. 1 kg)

pig trotter (small hairs singed off, scrubbed clean, soaked to remove impurities) 1 (approx. 700 g)

ham (cut into thick slices) 50 g

soaked shiitake mushrooms (washed, stems removed) 60

cooking wine 25 g

salt 5 g

ginger 2 slices

crushed rock sugar 15 g

Instructions

Prepare the hen

Bleed, slaughter, gut, and de-feather the plump tender hen, then split it open along the spine with a knife. Place it in a pot of boiling water, blanch briefly, remove, and rinse off any blood foam.

Prepare the pig trotter

Singe off any small hairs on the pig trotter, scrub it clean, soak it in clean water to remove impurities, then rinse. Place it in a pot of boiling water, blanch briefly, remove, soak in clean water, and wash off any grease.

Prepare ham and shiitake

Cut the ham into thick slices, wash the soaked shiitake mushrooms, remove the stems, then rinse thoroughly.

Stew

Place the hen in a ceramic basin, then arrange the pig trotter, ham slices, shiitake slices, and ginger slices on top. Pour in cold boiled water until the basin is 80% full. Add cooking wine, salt, and crushed rock sugar to season. Seal the lid tightly, place in a steamer pot, and stew for 1.5 to 2 hours until the meat is tender. Remove and serve.