Warm hearts and tummies with claypots of yummies that speak of hearth and home.
- 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
- Blanch chicken and spareribs in a pot of boiling water for 5-6 minutes. Drain, rinse and set aside.
- 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.
- 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.
- 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.
- Remove and serve the dish piping hot and straight from the pot.