Recipe Ingredient
- 500g chicken
- 2 tbsp kei chi
- 5 dried scallops
- 1/2 cup groundnuts, washed and drained
- 1 tbsp white peppercorns
- 1 litre hot water
- Seasoning:
- 1/2 tbsp salt
- Sugar to taste
Instructions
- Skin and chop chicken into large chunky pieces. Combine all ingredients together and double-boil for 1½-2 hours. Just before serving, add seasoning to taste.
- Chef's note: Chicken can be replaced with lean pork or pig's stomach.
