Three-Delicacy Braised Beef Tendon

Name: Three-Delicacy Braised Beef Tendon
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 400 g Oil-puffed beef tendon (soaked thoroughly, washed, cut into 5cm long segments, blanched and squeezed dry); 100 g Cooked chicken (sliced); 100 g Mushrooms (sliced into round pieces); 50 g Ham (sliced); 12 Bok choy (blanched in boiling water and set aside); 100 g Rendered lard; 25 g Cooking wine; 3 g Salt; 25 g MSG; 10 g Wet cornstarch slurry; 800 g Rich broth; 1 g Alkali (dissolved in hot water for cleaning beef tendon)

Braise beef tendon with cooked chicken, mushrooms, ham, and choy sum hearts in a rich stock, then reduce and thicken with a cornstarch slurry to produce a dish of pristine white color and rich aroma.

55 min

Easy

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Ingredients

Oil-puffed beef tendon (soaked thoroughly, washed, cut into 5cm long segments, blanched and squeezed dry) 400 g

Cooked chicken (sliced) 100 g

Mushrooms (sliced into round pieces) 100 g

Ham (sliced) 50 g

Bok choy (blanched in boiling water and set aside) 12

Rendered lard 100 g

Cooking wine 25 g

Salt 3 g

MSG 25 g

Wet cornstarch slurry 10 g

Rich broth 800 g

Alkali (dissolved in hot water for cleaning beef tendon) 1 g

Instructions

Ingredient Preparation

After dissolving 1g of alkali in hot water, soak the oil-puffed beef tendon thoroughly, wash off grease and other impurities, cut into 5cm long segments with a knife, then blanch briefly in boiling water, remove, rinse with cold water, and squeeze out excess moisture. Slice the cooked chicken and ham. Slice the mushrooms into round pieces. Blanch the bok choy in boiling water, then remove and set aside.

Stew to Finish the Dish

Heat a wok over high heat, add the rich broth, rendered lard, MSG, cooking wine, salt, and beef tendon, simmer to infuse flavor. Then add the ham, cooked chicken, mushrooms, and bok choy, stew until all ingredients are well combined. Reduce the sauce until thickened, thicken with the wet cornstarch slurry, transfer to a large serving plate, and serve.