• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1 pig's stomach, cleaned
  • 1 Tbsp white peppercorns
  • 15g tong kwai
  • 300g pork ribs
  • 5 chicken feet, cleaned and tips chopped off
  • 2 litres water
  • Salt to taste


  1. Crush peppercorns briefly, stuff into pig's stomach, together with tong kwai. Wash chicken eet and pork ribs. Blanch pork ribs in boiling water for 2-3 minutes. Remove and set aside.
  2. Boil water, add pig's stomach and bring to a boil again. Reduce the heat and simmer until pig's stomach is tender. Remove pig's stomach and cut into slices.
  3. To the remaining soup, add pork ribs and chicken feet and bring to a boil for 30 minutes or until meat is tender. Add pig's stomach to the soup and boil for another 10-15 minutes. Add salt to taste. Serve immediately.

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