Huizhou Yipin Pot
A traditional dish from Huizhou, Anhui, with layered ingredients slow-cooked in a clay pot, rich broth, tender meat, warming body and soul.
Ingredients
13 items- Free-range chicken 500 g
- Duck meat 300 g
- Pork belly 300 g
- Firm tofu 200 g
- Dried bamboo shoots 50 g
- Ginger 20 g
- Scallion 10 g
- Dark soy sauce 15 ml
- Cooking wine 30 ml
- Salt 1 tsp
- White pepper Pinch
- Goji berries Pinch
- Shanghai bok choy Few pieces
Nutrition
Steps （8 steps）
Prepare ingredients: cut free-range chicken, duck meat and pork belly into 3 cm cubes; cut firm tofu into 1 cm thick slices; soak dried bamboo shoots and cut into sections; slice ginger and cut scallions.
Blanch: put meat in cold water with cooking wine and ginger, bring to a boil over high heat, skim off foam, cook for 2 minutes, rinse with hot water and drain.
Sauté: heat 30 g oil over medium heat, fry ginger and scallions until fragrant, add meat and stir-fry for 5 minutes until golden brown, drizzle dark soy sauce for color.
Simmer broth: transfer meat and bamboo shoots to a pot, add 1500 ml boiling water, bring to a boil then reduce to low heat, cover and simmer for 30 minutes until broth turns milky white.
Layer the pot: in a large clay pot, spread soaked bamboo shoots at bottom, layer half tofu, all meat, remaining tofu, top with scallion knots and ginger.
Stew: pour the broth into the clay pot to submerge ingredients, bring to a boil then reduce to simmer, cover and cook for 60 minutes until meat is fork-tender.
Season: uncover, add 1 tsp salt, white pepper and goji berries, turn to medium heat and cook for 5 minutes until the broth slightly thickens and coats a spoon.
Finish: add greens and blanch for 1 minute until crisp-tender, sprinkle scallions and serve immediately.
Tips
Yipin Pot is all about layering: put tough ingredients at the bottom and tender ones on top. The longer it simmers, the better the flavor; you can prepare it a day ahead for deeper taste.
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