Green Mustard Pig's Trotter, Emperor Chicken and Ladies' Fingers With Sesame Dressing

Name: Green Mustard Pig's Trotter, Emperor Chicken and Ladies' Fingers With Sesame Dressing
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6 portions
Ingredients: 25 g dried longans; 5 g dang gui (Chinese angelica root); 20 g dang shen (codonopsis root); 15 g yu zhu (Solomon's seal); 6 Chinese red dates; 1200 - 1400 g whole chicken; 1 tbsp salt; 15 g fresh ginger; 10 g wolfberries (goji); 5 g chuan xiong (Sichuan lovage); 1 dried lotus leaf; 60 g Chinese rice wine (Shaoxing Hua Tiao); 45 g white sesame seeds; 60 g mayonnaise; 1 ½ tbsp white rice vinegar; 1 ½ tbsp light soy sauce; 1 tsp sugar; ½ tsp mirin; 1 tsp sesame oil; 1000 g pig's trotter; 10 - 20 g dried tamarind pieces (asam keping); 1000 g water; 10 dried chillies; 2 - 5 salted plums in brine; ½ tbsp chilli bean paste; ½ tbsp fermented soybean paste; ½ tbsp light soy sauce; 2 tsp salt; 2 tbsp sugar; 300 g green mustard leaves

4.0 2 Bewertungen

Zubereitung 10 Min

Gesamt 1 Std. 40 Min

6 portions

Zutaten

Emperor chicken

dried longans
25 g
dang gui (Chinese angelica root) slices
5 g
dang shen (codonopsis root) cut into 5 cm length
20 g
yu zhu (Solomon's seal)
15 g
Chinese red dates pitted
6
whole chicken (1 whole chicken), with skin and bone
1200 - 1400 g
salt
1 tbsp
fresh ginger cut in thin slices
15 g
wolfberries (goji) rinsed
10 g
chuan xiong (Sichuan lovage) rinsed
5 g
dried lotus leaf blanched
1
Chinese rice wine (Shaoxing Hua Tiao)
60 g

Ladies’ fingers with sesame dressing

white sesame seeds toasted
45 g
mayonnaise
60 g
white rice vinegar
1 ½ tbsp
light soy sauce
1 ½ tbsp
sugar
1 tsp
mirin
½ tsp
sesame oil dark (roasted)
1 tsp

Stewed green mustard pig's trotter

pig's trotter cut in pieces (5-6 cm)
1000 g
1000 g roasted pork trotter, cut in pieces (5-6 cm)
dried tamarind pieces (asam keping)
10 - 20 g
water
1000 g
dried chillies adjust to taste, deseeded, rinsed
10
salted plums in brine
2 - 5
chilli bean paste
½ tbsp
fermented soybean paste
½ tbsp
light soy sauce
½ tbsp
salt
2 tsp
sugar
2 tbsp
green mustard leaves rinsed
300 g
salted vegetables (hum choi) soaked for 10 minutes
150 g
ladies' fingers stems trimmed (refer to step 7)
300 g