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Recipe Peppery Chicken with Pig Stomach

Peppery Pork Tripe and Chicken Soup

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    20mins

  • Cooking

    70mins

Hot Pot Chinese Food Tofu Chicken Pork Dinner Lunch Over 60 mins

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

Japanese Style Pork Bone Soup Base, 7 oz. (198 g)

Soup Bases

Soup Base for Pork Bone Hot Pot
Pure Sesame Oil 55.7 fl oz (1.74 qt) 1.65L, tin can

Sesame Oils

Pure Sesame Oil
White Peppercorn Grinder 1.8 oz (50 g)

Spices

White Peppercorn Grinder
Concentrated Chicken Bouillon

Bouillons

Concentrated Chicken Bouillon

How to make it

  1. Wash the pork tripe and the chicken, then blanch them in boiling water separately. Cut them into small pieces and set the chicken aside.
  2. 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.
  3. Add chicken pieces and fried tofu skin then cook for about ten minutes. Serve and enjoy!

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