• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 150g pig´s tendon
  • 6 dried Chinese mushrooms, soaked to soften
  • 5 dried oysters, soaked
  • 200g deboned chicken drumsticks, cubed
  • Marinade (A)
  • 3/4 tsp salt
  • 1 tsp sugar
  • 3/4 tsp chicken stock granules
  • 1/2 tsp sesame oil
  • 1 tsp Shao Hsing Hua Tiau wine
  • 1/2 cup water
  • Marinade (B)
  • 1 small piece chicken fat
  • 2–3 slices ginger
  • 1/4 tsp sesame oil
  • 1/2 tsp chicken stock granules
  • 1/2 tsp Shao Hsing Hua Tiau wine
  • Marinade (C)
  • 1 tsp light soy sauce
  • Dash of pepper
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 egg white
  • 1 tsp corn flour
  • Sauce ingredients
  • 1 tbsp premium oyster sauce
  • 1 tbsp light soy sauce
  • 1/4 tsp pepper
  • 1/2 tsp sugar
  • 4–5 tbsp water
  • 1 tsp corn flour mixed with 1–2 tbsp water

Instructions

  1. Deep fry the pig´s tendon for 2-3 minutes. Remove and soak in water for a day. This is to allow it to expand. Put the prepared tendons in a clean saucepan and add marinade (A). Simmer for 15-20 minutes over low heat. Set aside to cool.
  2. Combine mushrooms, oyster and marinade (B). Set aside to marinate for 30 minutes. Season chicken with marinade (C) and leave for 20-30 minutes.
  3. Fry seasoned chicken in a little oil for 1-2 minutes. Add the mushrooms and oyster and return the tendons to the wok. Simmer for 15-20 minutes. Thicken sauce with the cornflour mixture before dishing out to serve.

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