Free Chinese Recipes

Ingredients

• 1.5 liters (3 pints) water
• 1.35-1.8 kg (3-4 lb) oxtail
• 1/2 chicken
• 15 ml (3 teaspoons) salt
• 5-6 slices root ginger
• 7 ml (1/2 tablespoon) peppercorns (lightly crushed)
• 1 chicken stock tube
• 7 ml (1/2 tablespoon) lard (use oil if not available)
• 7 ml (1/2 tablespoon) chopped chives or spring onion good quality soy sauce

Serve 4

Method:

1. Heat the water in a large heavy cooking pot or saucepan. Add the oxtail, chicken and 10 ml (2 teaspoons) salt. Bring to the boil. And simmer gently for 1 hour. Skim for impurities and add the ginger and peppercorns tied in a muslin bag for easy removal.

2. Continue to simmer for 3 more hours. checking every hour to see that the soup in the pan has not been reduced by more than a quarter (if so, replenish to the original volume with water) and that the meats are well immersed.

3. Place the salt and the lard at the bottom of a very large tureen. Pour the contents of the pan into the tureen. Sprinkle with chopped chives, and serve.