Ingredients
- For the Broth: (see note)
- 1 pound chicken feet
- 1 pound chicken carcasses, roughly chopped
- 4 ounces Jinhua ham
- 2-inch knob ginger, sliced
- 4 cloves garlic, smashed with the side of a knife
- 1 onion, split in half
- 6 scallions, roughly chopped
- 2 teaspoons cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon toasted sesame oil
- Kosher salt
- For the Garnish
- 1 ounce dried wood-ear mushrooms (see note)
- 1 ounce dried day lilies (see note)
- 6 ounces extra firm tofu, cut into thin matchsticks
- 6 ounces trimmed pork shoulder or loin, cut into 2-inch long slivers
- 1 large egg
- 1/2 teaspoon cornstarch
- To Serve
- 1 1/2 teaspoons ground white pepper (or more to taste)
- 1/4 cup Chinkiang vinegar (see note)
- 1 tablespoon toasted sesame oil
- 1/4 cup thinly sliced scallions
- 1/4 cup picked fresh cilantro leaves
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