Ingredients
-
Pig stomach - 1 (whole)
-
Chinese mushroom - 200 grams
-
Gingko - 100 grams
-
Spare ribs (cut into pieces) - 400
grams
-
Water chestnuts -10
-
Garlic - 2 cloves
-
Onions - 1
-
Button mushroom - 20
-
Chicken (cut into pieces)- 400 grams
-
Water - 4500ml
-
salt to taste
Method
-
To clean pig stomach, reverse it
inside out and rub well with few tablespoons of tapioca flour
and salt. Rinse well and rub away starch and salt.
-
Parboil pig stomach, chicken and
spare ribs. Cut pig stomach into serving size and set aside.
-
Bring 4500ml of water to a boil,
then add pig stomach, spare ribs, Chinese mushrooms, gingko,
water chestnuts and onions. Turn to low heat after 3 minutes and
continue to simmer for 1 hour.
-
Add chicken and button mushrooms
and simmer for another 40 minutes. Check if spare ribs and pig
stomach is tender enough, add salt to taste and serve hot.
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