Here is another example of how the nutritious, the medicinal, and the flavouful are so often joined in Chinese cuisine. Pig’s trotter and chicken are both believed to be good for the blood and circulation. Supposedly also endowed with curative powers they are prescribed for women after childbirth. I say that the warming richness of this stew is good for whatever may ail you including hunger. It can be made ahead of time as it reheats perfectly.
Have your butcher cut the ham knuckle in 4 pieces. Wash the pieces in cold running water until cleaned. Place them in a bowl, cover completely with cold water, and soak for 8 hours or overnight.
Place the pieces of ham knuckle in a large pot of boiling water and blanch for 5 minutes. Remove them and drain well. Discard the water and wash the pot thoroughly.
Put the ham, ginger, whole onions, rice wine or sherry, salt, and water in the pot and bring the mixture to the boil. Turn the heat to low, cover, and slowly cook for 1 hour.
Cut the chicken into quarters and blanch them in a large pot of boiling water for 5 minutes. Drain well and set aside.
Cut the Chinese cabbage into thick
Skim off all the fat from the surface and remove the ginger and onions. Season to taste with salt and pepper. Ladle into a large bowl and serve at once.
© 1990 Ken Hom. All rights reserved.