Bean Curd Ginkgo Pork Tripe & Chicken Soup腐竹白果猪肚煲鸡汤

Ingredients:

1 no             Pork Tripe
1 no             Whole Kampong Chicken - Skin Out
2 tbsp           White Peppercorn
3 pcs            Dry Bean Curd - Wash & Soak It Till Soft & Cut In 2
100 g            Ginkgo
 3 lit             Water

Method:

  1)  Wash pork tripe with salt and vinegar.
  2)  Wash chicken and boil with water for 1 minute, rinse the chicken set aside.
  3)  Stuff 2 tbsp of white peppercorn inside the chicken.
  4)  Tie the one side of the pork tripe with string.
  5)  Stuff in whole chicken into the pork tripe and tie it up the other side with string again.
  6)  Fill water into the pot and place the whole pork tripe stuffed with chicken, ginkgo and bean curd.
  7)  Bring to boil, then lower the frame to continue to boil for 3 hours.
  8)  Take out the whole pork tripe stuffed with chicken and cut into small pieces.
  9)  Put back into the soup and bring to boil again.
10)  Serve it with rice.