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Ingredients
500g chicken
2 tbsp kei chi
5 dried scallops
1/2 cup groundnuts, washed and drained
1 tbsp white peppercorns
1 litre hot water
500g chicken
2 tbsp kei chi
5 dried scallops
1/2 cup groundnuts, washed and drained
1 tbsp white peppercorns
1 litre hot water
Seasoning
1/2 tbsp salt
Sugar to taste
1/2 tbsp salt
Sugar to taste
Method
Skin and chop chicken into large chunky pieces. Combine all ingredients together and double-boil for 1½–2 hours. Just before serving, add seasoning to taste.
Chef’s note: Chicken can be replaced with lean pork or pig’s stomach.
Thanks to Amy Beh
