1 pig´s tail (800g), chopped into smaller sections
8 pieces chicken feet
1.5 litres water
3 pieces taufu, cut into halves and deep-fried until golden
1 tsp Shao Hsing Hua Tiau wine
1 tbsp corn flour mixed with 1 tbsp water
Herbs (Put in a muslin bag and tie securely)
20g tong kwai slices
10g tong sum, cut into 3cm lengths
10g chuen kong
8 slices kam choe
5 star anise
4 cm cinnamon stick
1 tbsp Szechuan peppercorns (fah chiu)
1 tsp white peppercorns
1 whole big bulb garlic with skin intact
2 tbsp light soy sauce
2 tbsp Premium oyster sauce
70g brown candy sugar (peng toong)
1 tsp salt
4 bird´s eye chillies (chilli padi)
6 cloves garlic
3 small limes (limau kasturi), halved
2-3 tbsp sugar
1 tbsp fish sauce
For dipping sauce: Blend in a food processor until fairly fine. Remove and use as dipping sauce.
Trim off nails of chicken feet and chop into two. Clean well, wipe dry with towel. Rub with a little dark soy sauce and deep-fry until golden. Dish out and soak in cold water for 30 minutes.
Blanch pig´s tail in boiling hot water for 10 minutes. Remove.
Combine herbs, chicken feet, pig´s tail and water in a stock pot. Bring to a boil. Remove scum, if any. Reduce the heat and simmer for 40-45 minutes or until meat is tender. Add seasoning to taste. Add pre-fried taufu and continue to simmer for 8-10 minutes.
Discard herbal bag and dish out contents onto a serving dish, leaving only the stock. Add thickening and wine.