Steamed Pork Tendon and Chicken with Achyranthes Bidentata
Steam softened pork trotter tendon together with chicken, achyranthes root, shredded ham, and shredded mushrooms in a single bowl until the meat is tender and soft. This dish is traditionally used to help dispel wind-dampness and activate muscles and bones.
Ingredients
pork tendon (steamed for 4 hours, soaked to remove membrane, cut into long sections)
100 g
chicken (cut into small cubes)
500 g
Achyranthes bidentata (washed, moistened, cut into slanted slices)
10 g
ham (washed, cut into shreds)
50 g
mushrooms (soaked in water, cut into shreds)
25 g
pepper
3 g
cooking wine
10 g
MSG
1 g
ginger (sliced)
10 g
scallion (cut into sections)
10 g
salt
3 g
Instructions
1
Prepare medicinal ingredients and other components
Wash the Achyranthes bidentata, moisten it, then cut into slanted slices. Wash the ham and cut into shreds. Soak the mushrooms in water and cut into shreds. Wash the ginger and scallion, slice the ginger, and cut the scallion into sections.
2
Prepare the pork tendon
Place the pork tendon in a bowl, add water, and steam in a steamer for 4 hours until the tendon is soft. Remove, soak in cold water for 2 hours, peel off the outer membrane, and wash clean. Cut the swollen tendon into long sections.
3
Prepare the chicken
Cut the chicken into small cubes.
4
Assemble in steaming bowl
Take a steaming bowl, put the pork tendon and chicken into it, place the Achyranthes bidentata slices on top of the chicken. Mix the ham shreds and mushroom shreds evenly, and sprinkle around the bowl. Add the ginger slices and scallion sections to the bowl.
5
Steam
Steam for about 3 hours, until the pork tendon is completely tender, then remove from the steamer.
6
Season
Remove the ginger and scallion, add pepper, cooking wine, salt, MSG and other seasonings, then it is ready.
