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

  • 600g roast pork trotter, chopped
  • 400g left over roast chicken
  • 1kg green stems (kai choy), cut into 6cm pieces
  • 2 calamansi limes (limau kasturi), torn into halves
  • 12-15 dried chillies, rinsed
  • 6 young sweet corn, halved
  • 1 small can button mushrooms, halved
  • 2 litres water
  • Seasoning
  • 1 tsp salt or to taste
  • 1-2 tbsp light soya sauce
  • 1 tbsp chicken stock granules
  • Sugar to taste

Instructions

  1. Bring water to a boil in a large pot. Add in pork trotter and bring to a quick boil. Reduce the heat and simmer for 10 minutes.
  2. Add young sweet corn, dried chillies and all the vegetables.
  3. Cover and boil for 10-15 minutes. Reduce the heat again and simmer for 20-25 minutes until all the vegetables are soft.
  4. Add the left over chicken and button mushrooms. Stir in seasoning to taste and continue to simmer for an extra 10-20 minutes. Dish out and serve hot immediately.
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