Peppery Pork Tripe and Chicken Soup
What You Will Need
Ingredients
- 1/2 whole pork tripe
- 1/2 whole chicken
- 2 Tbsp. vegetable oil
- 4 slices ginger
- 2 stalks scallions (cut into pieces)
- 2 Tbsp. cooking wine
- 5 cups water
- 2 pcs. fried tofu skin
Seasoning
- 1/2 pack Lee Kum Kee Soup Base for Pork Bone Hot Pot
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
- 1.5 Tbsp. Lee Kum Kee White Peppercorn Grinder
- 1 Tbsp. Lee Kum Kee Concentrated Chicken Bouillon
Made with
Lee Kum Kee products
How to make it
-
Wash the pork tripe and the chicken, then blanch them in boiling water separately. Cut them into small pieces and set the chicken aside.
-
Heat oil in a pot, stir-fry ginger slices and scallions, and then add cooking wine, water, Lee Kum Kee Soup Base for Pork Bone Hot Pot, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee White Peppercorn Grinder, Lee Kum Kee Concentrated Chicken Bouillon, and the pork tripe pieces. Simmer over low heat for about an hour.
-
Add chicken pieces and fried tofu skin then cook for about ten minutes. Serve and enjoy!
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