Three-Flavor Clay Pot
A traditional Jiaodong winter specialty: pork knuckle, young chicken, and egg slow-simmered in a clay pot to preserve the natural flavors.
Ingredients
pork shoulder (cut into 3.3 cm cubes)
300 g
bone-in young chicken (cut into 3.3 cm cubes)
300 g
hard-boiled egg (peeled and coated all over with soy sauce)
10 g
baby bok choy hearts (cut into small diamond slices)
15 g
fine salt
4 g
peanut oil (about 30 g actually used)
500 g
Shaoxing wine
10 g
scallion segments
30 g
ginger slices
15 g
MSG
3 g
chicken fat
5 g
ham (cut into small diamond slices)
10 g
soy sauce
20 g
clear broth
750 g
Instructions
1
Step 1
Cut the pork shoulder and young chicken into 3.3 cm cubes and blanch them together in a pot of boiling water, then transfer them into a clay pot. Cut the ham and bok choy hearts into small diamond slices. Peel the hard-boiled eggs and coat them evenly all over with soy sauce. Pour the peanut oil into a wok and heat over medium heat to about 80% hot, add the eggs and deep-fry until golden yellow, then remove and arrange them around the inside of the clay pot.
2
Step 2
Add the clear broth, Shaoxing wine, scallion segments, ginger slices and fine salt to the clay pot. Bring to a boil over high heat, then move to low heat and simmer until the meat is fall-apart tender. Remove the scallion segments and ginger slices. Add the ham slices and bok choy slices and simmer briefly; skim off the surface oil, stir in the MSG, drizzle with the chicken fat and serve.
