White Peppercorn Pork Stomach Chicken Soup

Heartwarming soup with different sort of earthy ingredients

Ingredients

• 1 whole pork stomach
  
• 1 whole chicken
  
• 100 g white peppercorn
  
• 4 slices ginger
  
• Salt
  
• 15 g Tangshen(黨參)
  
• 15 g Sha Shen(沙蔘)
  
• 15 g Yuzhu(玉竹)
  
• 15 g Red dates
  
• 15 g Goji berry
  
• 10 g Dried longan(龍眼乾)
  
• Rice vinegar
  
• Any flour
  
• Salt granules
  
• Green onion and ginger (for blanching)
  

Steps

1. Wash the pork stomach by rubbing it with flour and salt, as well as rice vinegar
   
2. Blanch the washed pork stomach for about 15 minutes
   
3. After that, trim off excess fats on the pork stomach
   
4. Chop the pork stomach into slices
   
5. Also chop the chicken into pieces
   
6. In a heated pan with oil, sear white peppercorn for about 1 minute
   
7. Add in pork stomach and ginger, continue to stir fry
   
8. Stir fry until the pork stomach ends start to curl up a bit
   
9. Pour in boiling water (about 2 litres)
   
10. Transfer to a clay pot if possible, and add in tangshen, sha shen, yuzhu, red dates and dried longan. Let cook for about an hour in medium low heat
    
11. Then, add in chicken and let cook for another 20 minutes
    
12. After that, turn off the heat, add in goji berries and salt to your own preference
    
13. Lastly, serve and enjoy!
    

Languages

Hühnersuppe mit weißem Pfeffer und Schweinemagen - Deutsch (German) version
Sopa de pollo con estómago de cerdo y pimienta blanca - Española (Spanish) version
Soupe de poulet à l'estomac de porc et au poivre blanc - Français (French) version
Sup Ayam dan Perut Babi Lada Putih - Bahasa Indonesia (Indonesian) version
Zuppa di pollo con stomaco di maiale al pepe bianco - Italiana (Italian) version
白胡椒豚胃鶏スープ - 日本語 (Japanese) version
흰 후추 돼지 위 닭고기 수프 - 한국인 (Korean) version
ซุปกระเพาะหมูไก่พริกไทยขาว - แบบไทย (Thai) version
白胡椒猪肚鸡汤 - 简体中文 (Simplified Chinese) version
白胡椒豬肚雞湯 - 香港繁體中文 (Traditional Chinese - Hong Kong) version