Dried white cabbage is called “pak choy kon” in Chinese.
- 500g pork shoulder with bone, cut into chunks
- 200g chicken, cut into pieces
- 200g dried white cabbage (pak choy kon)
- 1tbsp sesame oil
- 1whole bulb smoked garlic
- 5pitted red dates
- 1litre water
- 1tbsp Shao Hsing rice wine
- For the seasoning:
- 1tbsp oyster sauce
- 2tbsp light soy sauce
- 1tsp chicken stock granules
- 1tsp pepper
- 10g rock sugar
- To thicken:
- 1tbsp potato flour, mixed with 1 tbsp water
- Scald the pork and chicken in a pot of boiling water for 5 to 6 minutes. Rinse and drain.
- Cut the dried cabbage into sections and soak in water for 5 minutes, or until softened. Rinse, drain and squeeze out the moisture.
- Heat the sesame oil in a pot and stir-fry the meats briefly. Add the smoked garlic and cabbage. Toss to combine.
- Add the seasoning and dates, and pour in the water. Bring to boil. Cover, and lower heat. Braise for 50 to 60 minutes, or until meat is tender.
- Add the thickening, bring back to boil and add the rice wine. Turn off heat.