Chicken, Ham, and Tendon

Name: Chicken, Ham, and Tendon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 300 g Rehydrated pig tendon; 25 g Scallion whites (split: 10 g for steaming, 15 g for stir-frying); 150 g Cooked chicken breast (sliced into 3 cm long, 1 cm wide, 0.3 cm thick slices); 50 g Cooked ham (sliced into 3 cm long, 1 cm wide, 0.3 cm thick slices); 15 g Sugar; 25 g Shaoxing wine (split: 15 g for steaming, 10 g for stir-frying); 250 g Clear broth; 1.5 g Fine salt; 25 g Wet starch (for thin slurry); 2.5 g MSG; 50 g Cooked pork lard (split: 25 g for stir-frying scallions, 25 g for drizzling); 1.5 g White pepper powder

A Zhejiang-style braised dish combining rehydrated pig tendons with poached chicken breast and Jinhua ham, producing a glistening finish and a rich, gelatinous texture.

45 min

Easy

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Ingredients

Rehydrated pig tendon 300 g

Scallion whites (split: 10 g for steaming, 15 g for stir-frying) 25 g

Cooked chicken breast (sliced into 3 cm long, 1 cm wide, 0.3 cm thick slices) 150 g

Cooked ham (sliced into 3 cm long, 1 cm wide, 0.3 cm thick slices) 50 g

Sugar 15 g

Shaoxing wine (split: 15 g for steaming, 10 g for stir-frying) 25 g

Clear broth 250 g

Fine salt 1.5 g

Wet starch (for thin slurry) 25 g

MSG 2.5 g

Cooked pork lard (split: 25 g for stir-frying scallions, 25 g for drizzling) 50 g

White pepper powder 1.5 g

Instructions

Prepare the tendon

Cut the rehydrated pig tendon in half crosswise, then cut each piece in half lengthwise. Place in a pot of boiling water and blanch briefly. Remove and drain thoroughly.

Steam the supporting ingredients

Slice the cooked ham and cooked chicken breast into pieces 3 cm long, 1 cm wide, and 0.3 cm thick. Place in a bowl and add the sugar, 15 g of Shaoxing wine, and 10 g of scallion whites. Steam over high heat for 20 minutes, then remove and discard the scallion whites.

Braise and finish

Place a wok over medium heat, add 25 g of cooked pork lard, and heat to about 40% hot. Add the 15 g of scallion whites and stir briefly. Pour in the 10 g of Shaoxing wine, then add the fine salt and clear broth. When it comes to a boil, remove and discard the scallion whites. Add the chicken breast, ham, and tendon to the wok and simmer briefly. Stir in the MSG, thicken with a thin slurry of wet starch, drizzle with 25 g of cooked pork lard, sprinkle with white pepper powder, and plate.