Ingredients
100 g pork hock meat, 100 g bone-in young chicken, 100 g clear broth, 60 g egg, 25 g ham, 25 g baby bok choy hearts.
Seasonings
100 g vegetable oil, 20 g soy sauce, 15 g scallion segments, 10 g ginger slices, 5 g salt, 1 g MSG.
Instructions
1. Cut the pork shoulder and bone-in young chicken into 3.3 cm (about 1.3 inch) cubes, blanch them in boiling water, then remove and place into a clay pot; hard-boil the eggs, peel them, and coat evenly with soy sauce.
2. Deep-fry in hot oil until golden brown, then remove and arrange around the edges of the clay pot. Cut the ham and bok choy hearts into small diamond-shaped slices.
3. Place clear broth, Shaoxing wine, scallion segments, and ginger slices in a clay pot, add salt, bring to a boil over high heat, then reduce to low heat and simmer until the meat is tender and falls apart. Remove the scallion and ginger, add ham slices and baby bok choy hearts, simmer briefly, skim off any surface fat, add MSG, and drizzle with chicken fat before serving. This dish features tender, aromatic meat that is rich but not greasy, silky and flavorful chicken, and amber-colored eggs, creating a truly unique and distinctive dish.