Preparing the Pork Tendon
Soak about 250-300g of pork tendons in clean water. Leave in the refrigerator overnight until they are plumped up.
Put the tendons into a pot. Add a stalk of spring onion, two slices ginger and a litre of water. Add a tablespoon of Shao Hsing wine (if preferred).
Bring to a boil then remove and rinse with water to cool. Drain in a colander before use.
Try this recipe.
400g free range chicken, chopped
5 dried Chinese mushrooms, soaked to soften
200g pre-soaked pork tendons
2 slices liquorice (kam choe)
5 cm cinnamon stick
1 star anise
4 slices ginger
1.5 litres water
4 Tbsp light soy sauce
1 Tbsp oyster sauce
1 tsp thick soy sauce
1 tsp chicken stock granules
1 Tbsp cornflour mixed with 2 Tbsp water
Cook the spices and water in a pot. Bring to a boil. Add chicken and mushrooms. Bring to a boil then add combined seasoning. Reduce the heat and simmer (with pot covered) for 20 minutes.
Add pork tendons and continue to simmer until chicken meat is tender. Thicken with cornflour mixture.