Chinese Chives with Salted Pork

Name: Chinese Chives with Salted Pork
Cuisine: Chiu chow
Ingredients: 8 cups cold water; 1 (1½-pound) piece of fresh bacon; ½ teaspoon sesame oil; ½ teaspoon cornstarch; 2 tablespoons Chicken Broth; ½ pound fresh chives, washed, with dried portions of stalk removed, both ends trimmed, and cut into 1-inch pieces (if Chinese chives, which have a stronger flavor than Western chives, are unavailable, use the latter); 1 tablespoon peanut oil; 2 tablespoons salt

Ham Chi Yuk Chau Gau Choi

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

A typical dish of the Chiu Chow people. They often poach their food in seawater—everything from duck and chicken to all manner of seafood. The second step, the stir frying, is an aspect of cookery that the Chiu Chow appropriated from the Cantonese kitchen.

Ingredients

1 (1½-pound) piece of fresh bacon
8 cups cold water

Asia
China
Cantonese
Guangdong Province

Method

Boil fresh bacon in the water, to which the salt has been added (to approximate the taste of seawater): boil the water, place the bacon in the water, bring back to a boil, lower heat, and simmer, partially covered, for 3 to 3½ hours, until it is very tender. The boiling process should leave the bacon fat intact, but remove all greasiness.
Remove the salted pork