Pork Belly Chicken Soup
猪肚鸡
Nourishing Cantonese soup featuring tender pork belly and chicken simmered with white pepper. A warming, medicinal soup known for its rich, milky broth and comforting, restorative properties.
Servings
3-4 people
Prep Time
30 minutes
Cook Time
150 minutes
Spice Level
Mild
Ingredients
Instructions
Clean the pork tripe: Turn the pork tripe inside out and clean the mucus and impurities inside.
Cleaning Method:
(1) Scrub with salt 3 times, then scrub back and forth with white vinegar 3 times.
(2) Scrub with salt 3 times, then scrub back and forth with starch 3 times.
(3) Scrub with starch 3 times, then scrub back and forth with cooking wine 3 times. After washing, scrape the inner wall of the pork tripe with a knife, then rinse clean.
Then turn the pork tripe back, use kitchen scissors to cut off all the fat. Then use the same method for cleaning the inner wall to clean the surface of the pork tripe.
Prepare ingredients: about 2 pounds of clean pork tripe, half an old hen, black peppercorns. Cut the chicken into pieces, cut off or tear off the chicken fat under the skin.
This way the soup will be clear and refreshing.
Put the pepper in a plastic bag, use a rolling pin to crush the pepper through the plastic bag, then put it in a spice bag (or wrap in cheesecloth) for later use.
Pan-fry the pork tripe in a non-stick pan until both sides are slightly golden.
Put appropriate amount of water in the pot, add the chicken and ginger slices and bring to a boil.
Then put the pepper spice bag into the pan-fried pork tripe, then put the pork tripe into the soup pot to cook together.
After bringing to a boil over high heat, skim off all the foam.
Continue covering the pot and boil the soup over high heat for about 15 minutes, you can see the originally clear soup turn milky white.
At this point, you can turn to medium-low heat and continue slow simmering for 1.5 hours or 2 hours.
After two hours, you can test the pork tripe with chopsticks, if it can be easily pierced through, it's done, then lift it out with chopsticks.
Let it cool slightly before cutting into even strips.
Put the cut pork tripe back into the soup pot and cook for a while, add appropriate amount of salt for seasoning and it's ready to serve.
