This soup taste so sweet from all the meat, chinese cabbage & seafood with a light peppery taste. So many things in a pot, it goes well with a bowl of hot steamed rice. Nothing else.
Pig Stomach - slightly warm in nature and tastes sweet, it enhances qi and spleen, replenishes blood, enchances the body, is diuretic and calms the spirit.
Peppercorn - It tastes spicy and hot in nature. It warms the body, reduces wind, stimulates the spleen and improve appetite.
Sea Cucumber - Warm in nature. It tonifies the kidneys, improves Qi, improves bowel movement, relieves dryness, stops bleeding and reduces inflammation.
Ingredients: (serves 3-4)
200g Chicken Meat (I used 1pc thigh) - cut into small pieces
180g Pig Maw (I used 1/3 of the whole stomach) - cleaned
1pc Sea Cucumber (medium size)
1pc Dried Scallops - rinsed & soaked for 2 hrs (retain the water from soaking)
2-3 pcs Dried Cuttlefish
240g Chinese Cabbage
8pcs Red Dates - pitted
4-5 slices Ginger
1/2 tsp Peppercorn (Whole white pepper)
1250ml Water
Salt to taste *optional
Step by Step:
1. Blanch chicken and sea cucumber in hot water. Rinse & set aside.
2. Cut sea cucumber into bite size. Not too small piece.
3. Cut chinese cabbage into 3cm length. Set aside.
4. Slightly crush peppercorns coarsely. (can use a mortar & pestle) This is to enable the pepper to release the taste easily.
5. Cut pig maw into thin slices.
6. Put chicken meat, pig maw, dried scallops, dried cuttlefish, red dates, ginger, peppercorns and water in a big pot. Bring to a boil.
7. Then reduce heat and let it simmer for 2 hrs until pig maw softens.
8. Add in chinese cabbage for continue boil for about 10 mins until cabbage softens.
9. Add in sea cucumber and boil for another 10 mins.
10. Add salt to taste.
11. Ready to serve hot.
Happy Cooking..