Ham-Braised Bear Paw

Name: Ham-Braised Bear Paw
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Cuisine: Chinese
Ingredients: 1250 g Soaked bear paw (after removing hair and bones); 200 g Cooked ham (cut into 10 pieces); 500 g Bok choy (cut into small pieces); Chicken broth, to taste; Refined salt, to taste; MSG, to taste; Cooking wine (for splash in), to taste; Sugar, to taste; Scallion and ginger, to taste; Ginger juice, to taste; Sichuan pepper oil, to taste; Starch (wet starch for thickening), to taste; Caramel color (to make sauce golden yellow), to taste

A traditional dish of ham and bear's paw steamed together and finished with a golden thickened sauce.

3h 15m

Easy

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Ingredients

Soaked bear paw (after removing hair and bones) 1250 g

Cooked ham (cut into 10 pieces) 200 g

Bok choy (cut into small pieces) 500 g

Chicken broth to taste

Refined salt to taste

MSG to taste

Cooking wine (for splash in) to taste

Sugar to taste

Scallion and ginger to taste

Ginger juice to taste

Sichuan pepper oil to taste

Starch (wet starch for thickening) to taste

Caramel color (to make sauce golden yellow) to taste

Instructions

Bear Paw Pre-Processing

Place the soaked bear paw in a pot of cold water and boil until the hair can be taken off. Remove from the pot, scrape off the hair, and rinse thoroughly with clean water several times. Return to a pot of cold water, boil to remove off-flavors, and continue cooking until the paw is about 70–80% tender. Take it out, slice along the bone from the back of the paw to remove the bones, then soak the meat in hot water several times.

Ham and Bear Paw Bowl Assembly and Steaming

Cut the cooked ham into 10 pieces and the bok choy hearts into small pieces. First arrange the ham slices at the bottom of a bowl, then place the bear paw on top to cover and seal the bowl. Steam in a steamer until thoroughly cooked, strain off the original juices, and invert the contents onto a large serving plate.

Preparing Golden Sauce

Heat a wok and splash in the cooking wine. Add the chicken broth together with scallion, ginger, refined salt, sugar, MSG, and ginger juice. Use the caramel color to adjust the sauce to a rich golden yellow, bring to a boil, and skim off any foam. Thicken with an appropriate amount of wet starch into a thin sauce, drizzle in the Sichuan pepper oil, and pour the sauce over the ham slices and bear paw.

Bok Choy Side Garnish

Heat a wok with scallion and ginger; once the oil is hot, add the bok choy hearts and stir-fry. Season with refined salt and MSG, stir-fry until just cooked, then remove from the wok and arrange around the edges of the serving plate.