• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Description

Warm hearts and tummies with claypots of yummies that speak of hearth and home.

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Recipe Ingredient

  • 350g kampung chicken, cut into pieces
  • 250g spareribs, cut into 4cm lengths
  • 1 litre water
  • 20 pieces ginkgo nuts
  • 4 dried Chinese red dates
  • 300g Chinese yam (fresh huai shan), cut into rounds
  • 100g carrot, peeled and sliced
  • For Herbs:
  • 2 slices pak kei
  • 6g yuk chuk
  • 10g tong sum
  • 1 tbsp kei chi (goji berries)
  • For Seasoning:
  • 10g rock sugar
  • 1 tsp chicken stock powder
  • 1/2 tsp pepper
  • salt to taste


  1. Blanch chicken and spareribs in a pot of boiling water for 5-6 minutes. Drain, rinse and set aside.
  2. Rinse all the herbs and soak in clean filtered water for 15 minutes. Place the herbs in a saucepan and add the 1 litre water. Bring to boil then simmer for 30 minutes until the stock is flavoured.
  3. Put the ribs and chicken into a claypot. Pour the herbal stock into the claypot. Bring to a boil then lower the heat to medium low and simmer for 40-45 minutes.
  4. Half way through the cooking time, add in the ginkgo nuts, red dates and seasoning. When the meat is tender, add Chinese yam and carrot. Cook for 10 minutes.
  5. Remove and serve the dish piping hot and straight from the pot.
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