Phoenix Stewed Peony (Braised Chicken with Pork Tripe)
A classic Huizhou cuisine, slowly simmered hen and pork tripe until the broth turns creamy white, meat tender, resembling peony petals, delicious and nourishing for banquets.
Ingredients
9 items- whole hen 1 (about 1500g)
- pork tripe 1 (about 500g)
- ham 50g
- spring onion 20g
- ginger 20g
- Shaoxing wine 2 tbsp
- salt 1 tsp
- white pepper powder ½ tsp
- water as needed
Nutrition
Steps （5 steps）
Remove head and feet from hen, clean, blanch in boiling water for 3 minutes, rinse under cold water to remove blood foam, drain. Scrub tripe with flour and salt to remove slime, rinse, blanch 1 minute, scrape off white membrane, cut into long strips. Slice ham, tie spring onion into knot, smash ginger.
Place a bamboo mat at bottom of a clay pot, arrange ham slices, then tripe strips. Place hen breast-side up on tripe. Add water to submerge all ingredients, add spring onion knot and ginger.
Place pot on stove, bring to a boil over high heat, skim off foam with a slotted spoon. Add Shaoxing wine, then turn to the lowest heat, cover and stew for 1.5 hours.
Uncover, turn hen over (breast-side down), continue stewing covered on lowest heat for 1 hour until the leg bone separates easily and tripe is tender. A chopstick should pierce the thickest part of the thigh effortlessly.
Remove spring onion and ginger, season with salt and white pepper, stew for another 5 mins. Transfer hen to a large soup bowl, surround with tripe strips, pour in broth, garnish with chopped spring onion or ham shreds. Serve hot.
Tips
Make sure to scrape off the white membrane from tripe thoroughly to avoid odor; maintain the lowest heat for creamy broth; bamboo mat prevents sticking, otherwise use ginger slices.
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