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rough translation for the dish "jade paw of longevity"
rice wine 40 gram
salt 2 gram
ginger 100 gram
spring onion 100 gram
starch 20 gram
clear stock 500 gram
chicken oil 15 gram
fresh bear paw 1 (about 1750 gram)
ham 250 gram
lean pork leg meat (1 kg)
chicken 1
apple 1
white cloud fungus 150 gram
1. cook paw in water in low heat for 5-6 hours, drain, remove hair and skin while hot. then use tweezer to remove smaller hair, then clean. cut open chicken and remove guts, clean. cut spring onion to sections, crush ginger
2. add fresh water to pot, add paw, add spring onion and ginger (50 gram each), cook on high for 5 minutes. drain... add more water to pot, add chicken, ham to the pot with spring onion, ginger, and paw. add 20 gram rice wine, heat on low for 2-3 hours until paw is tender enough to seperate from bone. remove all the tiny bones from back
3. steam could fungus, decorate plate with fungus. put paw in big bowl, add 150 gram clear stock, dash of salt, and rice wine, cut apple in 1/2 and place on top of paw, steam bowl for 30 minutes drain and remove apple. put paw on the fungus decorated plate
4. in a clean pot, add 350 gram clear stock, add rest of wine, salt.. bring to boil... add starch to thicken sauce, add oil... then pour sauce on paw.
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