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

Recipe Ingredient

  • 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
  • Thickening
  • 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
  • 10 cloves
  • 4 cm cinnamon stick
  • 1 tbsp Szechuan peppercorns (fah chiu)
  • 1 tsp white peppercorns
  • 1 whole big bulb garlic with skin intact
  • Seasoning
  • 2 tbsp light soy sauce
  • 2 tbsp Premium oyster sauce
  • 70g brown candy sugar (peng toong)
  • 1 tsp salt
  • Dipping sauce
  • 4 bird´s eye chillies (chilli padi)
  • 3 shallots
  • 6 cloves garlic
  • 3 small limes (limau kasturi), halved
  • 2-3 tbsp sugar
  • 1 tbsp fish sauce


  1. For dipping sauce: Blend in a food processor until fairly fine. Remove and use as dipping sauce.
  2. 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.
  3. Blanch pig´s tail in boiling hot water for 10 minutes. Remove.
  4. 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.
  5. Discard herbal bag and dish out contents onto a serving dish, leaving only the stock. Add thickening and wine.
  6. Serve meat and taufu with dipping sauce.

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