Pai Gwat Bones/Meat
Idea from Lisa Lo
Tapioca Balls, boil until translucent
Idea from Lisa Lo
2 cornish hens. (Note: 1 to 1½ pounds= 1 person. If you are using ~2 lb cornish hens, add more ginseng into the stuffing!)
½ cup short grain rice (or glutinous rice), rinsed and soaked in cold water for 2 hours prior
2 to 3 fresh ginseng roots, washed, slightly pounded to release flight
2 large dried jujubes, washed
chestnus (optional, this will make the soup less clear)
16 garlic cloves, washed and the tips are removed
2 to 3 green onions, chopped
ground black pepper
1. Strain the pre-soaked rice.
2. Remove the giblets from the hens and rub them with salt all over to clean them nicely. Rinse under cold running water.
2. Put the hens on the cutting board, pat dry, and remove any extra fat around the body cavities with kitchen scissors. Cut off the tips of wings if you want.
3. Stuff each hen with rice, 1 ginseng, 1 jujube, and 8 garlic cloves. Put any leftover rice in the pot.
4. Place the hens into a heavy pot. Add 8 cups of cold water, cover, and cook over medium high heat for 30 minutes. (Next time, after initial boiling, let it simmer longer for a clearer broth)
5. Turn down the heat to medium and cook another 40 minutes until the chicken, ginseng, and rice turn soft. Open up the pot from time to time and ladle some broth from the bottom over top of the chickens. If the broth evaporates too much, add more water.
6. Add black pepper, salt, and sugar if needed.
7. Add fresh chopped green onions when about to serve.
Get Rid of Chicken Skin after cooking. Nobody eats and it will eventually break up and cloud up the soup.
Tried with ginger. Very light flavor. Yum
Long Gong Gai — softer bones but more flavor. more meat
Gway Fai Gai — small breed, less flavor, hard bones
Two medium length 8-12 inch bitter melons
6 cups of water or chicken broth
1 green onion, thinly chopped
sprigs of cilantro, thinly chopped
1 peeled shallot
1/2 lb ground pork
1 tsp fish sauce
1 tsp ground pepper
1 tsp sugar
1/2 tsp salt
1 minced shallots or small onion, diced
1/2 cup bean thread noodles, soaked in warm water about 10 min, drain and cut in 2-3 inch length
1/4 cup wood ear mushrooms, soaked in warm water about 10 min, drain and cut thinly
In a large mixing bowl, mix together the pork, fish sauce, sugar, pepper, salt, shallots, wood ear mushrooms, bean thread noodles and mix well. Cover and set aside.
Blanching is an optional technique to reduce a bit of the bitterness. Quickly blanch the entire bitter melon in boiling water for about 1 minute–the color will turn a dark green. Remove and allow to cool. When cool to the touch, slice melons cross wise into 1 to 1.5 inch pieces. Using a table spoon or knife, drive it between the green outer flesh and the center white pith. Hold the bitter melon in one hand and spoon/knife in other, and slowly core out the pith and seeds with a circular motion.
Add the peeled shallot to the water/stock and bring to boil. In the meantime, stuff the bitter melons with the pork stuffing. Dip the ends with cornstarch/water to reduce the probability of the meat falling out during cooking.
When water/stock is boiling add the stuffed bitter melons and cover reducing heat to low, cook for about 15 minutes or until the center of the pork is done. Season with some salt to taste.
Cooks note: Add a peppercorn on top of the pork stuffing for additional spiciness which will cut down on the bitterness. Skip the blanching if you love the unadulterated full bitterness. Also for additional bitterness you can save the liquid from the blanch for the soup. Discard if you’re using chicken stock.