Ingredients
100 g pork tendon, 500 g chicken, 10 g achyranthes root (a Chinese medicinal herb), 50 g ham, 25 g mushrooms.
Seasonings
3 g each of white pepper and salt, 10 g each of cooking wine, ginger, and scallions, and 1 g of MSG.
Instructions
1. Wash the achyranthes root, moisten it, then cut into diagonal slices; place the pork tendons in a bowl, add water and steam in a steamer for 4 hours until the tendons are soft and tender, then remove; soak in cold water for 2 hours, peel off the outer membrane, and wash clean; wash the ham and cut into shreds.
2. Soak the mushrooms until softened, then slice into shreds. Wash the ginger and scallions, slice the ginger, and cut the scallions into sections. Cut the rehydrated tendons into long segments. Chop the chicken into small cubes. Place the tendons and chicken in a steaming bowl, then arrange the achyranthes slices on top of the chicken. Evenly mix the ham shreds and mushroom shreds, and scatter them around the edges.
3. Place ginger slices and scallion segments in a bowl, steam in a steamer basket for about 3 hours until the tendons are tender and soft, then remove from the steamer, discard the ginger and scallions, and season with pepper, cooking wine, salt, and MSG to taste. This dish features tender, melt-in-your-mouth meat with a savory, aromatic flavor, and is known to help dispel wind-dampness and invigorate the sinews and bones.