Tendon in White Sauce
A traditional Jiangsu dish made primarily with rehydrated pig tendon, featuring an appealing color and a tender, soft texture.
Ingredients
Pig hind leg tendon (water-soaked)
35
Cooked chicken breast (sliced)
100 g
Cooked ham (sliced)
100 g
Water-soaked shiitake mushroom (sliced)
50 g
Green peas
30
Fine salt
1.5 g
Shaoxing wine
15 g
MSG
1.5 g
Ginger (sliced)
10 g
Scallion (sliced)
10 g
Wet starch (for thickening)
40 g
Chicken broth
300 g
Chicken fat (for drizzling)
10 g
Cooked pork fat (for stir-frying)
30 g
Instructions
1
Preparing the Tendons
Wash the tendons, place in a pot, add clear water and bring to a boil, then simmer over low heat until tender. Remove the tendons to clean water, tear off the forked tendons, trim away any remaining meat, and rinse until clean.
2
Cutting Ingredients
Slice the ginger, scallions, chicken breast, ham, and shiitake mushrooms separately. Cut the tendons at the forked section.
3
Blanching the Tendons
Place the wok over heat, add clear water and bring to a boil. Add the tendons along with 10 g of Shaoxing wine and the sliced scallions and ginger, blanch for 5 minutes, then drain.
4
Simmering and Thickening
Return the wok to the heat, add the cooked pork fat and heat through, then pour in the chicken broth. Add the tendons, ham, chicken breast, shiitake mushrooms, and green peas, and bring to a boil. Add the fine salt, 5 g of Shaoxing wine, and MSG, and simmer briefly. Thicken with the wet starch, drizzle with the chicken fat, then plate and serve.
