Huizhou Yipin Pot
Layers of ingredients simmer in a clay pot, yielding a rich broth. The harmony of meat and vegetables embodies Huizhou cuisine, a heartwarming winter dish.
Ingredients
16 items- Pork belly 300g
- Chicken legs 2
- Egg dumplings 6
- Firm tofu 1 block
- Dried shiitake mushrooms 6
- Winter bamboo shoots 100g
- Baby bok choy 150g
- Ginger 5g
- Scallions 10g
- Broth 500ml
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 2 tbsp
- Sugar 1 tsp
- Salt to taste
- White pepper a pinch
Nutrition
Steps （9 steps）
Place pork belly in a pot of cold water with ginger and wine. Bring to a boil, skim off foam, blanch for 5 minutes. Rinse and cut into thick slices. Do the same for chicken pieces.
Slice firm tofu into 1 cm thick pieces. Fry in oil over medium heat until golden on both sides. Set aside.
Heat oil in a wok, sauté ginger and scallions. Add pork belly, stir-fry until lightly browned and fat renders. Splash in wine, then add light and dark soy sauce. Mix well.
In a clay pot, layer ginger and scallions at the bottom. Arrange pork, chicken, mushrooms, bamboo shoots, tofu, and egg dumplings in layers, stacking neatly.
Pour broth into the pot until 2/3 of ingredients are submerged. Add sugar and white pepper. Bring to a boil, then reduce to low heat and cover.
Simmer on low heat for 40 minutes. Check occasionally to prevent drying. The pork should be tender enough to pierce with chopsticks.
Add blanched baby bok choy to the pot. Continue to cook for 2 minutes. Adjust salt to taste.
Turn the heat to high, uncover, and reduce sauce for about 3 minutes until slightly thickened and coats the back of a spoon.
Sprinkle with chopped scallions. Serve directly in the clay pot to keep warm.
Tips
Homemade egg dumplings are better: spread a thin egg crepe, wrap with pork filling; they taste fresher. Keep the heat low during simmering to prevent sticking. Add soaked vermicelli or rice cakes for extra heartiness.
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