• Prep Time 30 minutes
  • Cook Time >60 minutes
  • Serving For 2 People
  • Difficulty Normal
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Recipe Description

Dried white cabbage is called “pak choy kon” in Chinese.

 

Recipe Ingredient

  • 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

Instructions

  1. Scald the pork and chicken in a pot of boiling water for 5 to 6 minutes. Rinse and drain.
  2. Cut the dried cabbage into sections and soak in water for 5 minutes, or until softened. Rinse, drain and squeeze out the moisture.
  3. Heat the sesame oil in a pot and stir-fry the meats briefly. Add the smoked garlic and cabbage. Toss to combine.
  4. 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.
  5. Add the thickening, bring back to boil and add the rice wine. Turn off heat.

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