• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 400g free range chicken, chopped
  • 5 dried Chinese mushrooms, soaked to soften
  • 200g pre-soaked pork tendons
  • [Spice (A)]
  • 2 slices liquorice (kam choe)
  • 4 cloves
  • 5 cm cinnamon stick
  • 1 star anise
  • 4 slices ginger
  • 1.5 litres water
  • [Seasoning]
  • 4 Tbsp light soy sauce
  • 1 Tbsp oyster sauce
  • 1 tsp thick soy sauce
  • 1 tsp chicken stock granules
  • [Thickening]
  • 1 Tbsp cornflour mixed with 2 Tbsp water

Instructions

  1. Cook the spices and water in a pot. Bring to a boil. Add chicken and mushrooms. Bring to a boil then add combined seasoning. Reduce the heat and simmer (with pot covered) for 20 minutes.
  2. Add pork tendons and continue to simmer until chicken meat is tender. Thicken with cornflour mixture.

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