• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1.2kg pork trotter, cut into sizeable pieces
  • 6 Chinese arrowroot (nga ku), quartered
  • 8 dried Chinese mushrooms, soaked to soften
  • 6 dried oysters, soaked for 20 minutes
  • 200g lotus root, sliced
  • 6 red dates, seeded
  • 800ml fresh chicken stock
  • Seasoning (A)
  • 3 tbsp oyster sauce
  • 5 tbsp light soya sauce
  • 1 tbsp thick soya sauce
  • 1 tbsp chicken stock powder
  • 1/2 tsp salt
  • 1 tsp sesame oil
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 50g rock sugar or to taste
  • Seasoning (B)
  • 2 star anise
  • 3cm cinnamon stick
  • 2 slices liquorice
  • 3 slices tong kwai
  • 2 bay leaves
  • 1 tsp white peppercorns
  • 50g ginger, lightly smashed
  • 3 cloves garlic
  • 1 stalk spring onion
  • Thickening
  • 1 tbsp potato starch mixed with 1 tbsp water


  1. Scald trotter in a large saucepan of boiling water for five to six minutes. Remove. Add arrowroot pieces to the remaining hot water and blanch for one to two minutes. Drain.
  2. Marinate trotter with mushrooms, dried oysters and seasoning ingredients (A) for several hours or preferably overnight.
  3. Heat a little extra sesame oil and sauté ingredients (B). Add marinated trotter mixture. Stir-fry briskly to combine. Add lotus root and pour in chicken stock. Braise for 40 minutes.
  4. Add arrowroot pieces and red dates, and simmer for 20 minutes or until trotter meat is tender. (If gravy is reduced, add sufficient water to make up enough gravy.)
  5. Dish out trotter and ingredients onto a big serving bowl. Thicken the gravy with thickening solution, then pour gravy over the dish. Serve hot.

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