客家猪肚包鸡Hakka Pig’s Mesentry with Stuffed Chicken

Directions

知多点：猪肚包鸡是广东客家人传统名菜，猪肚有补虚损、健脾胃的功效，搭配具有温中下气、和胃止呕功效的胡椒，再加上上好的土鸡，做出的猪肚包鸡汤汁浓白鲜香，寒冷的天气来上一碗热汤，全身都变得暖融融的。

Step 1

猪肚翻面，用生油和面粉搓洗3次，直到没有粘液为止方为干净。再以滚水汆汤1-2分钟，然后去除脂肪，再翻回原形。 Turn over pig's mesentry, rub with oil and flour until slimy, wash clean then boil in boiling water for 1-2 minutes. Dish out and clean pig's mesentry well again. Trim off excess fat from the pig's mesentry.

Step 2

小雌鸡清洗干净，填入猪肚里，加入五香胡椒材料包，姜、蒜、洋葱和番茄，用牙签封口。Stuff chicken,Chinese spiced packet, ginger, garlic, onion and tomato into the cavity of pig's mesentry. Use toothpicks to secure the opening.

Step 3

取大锅一个，煮沸滚水把猪肚鸡烫三次定型。Take a large pot, boil the water and blanch the pig's mesentry three times to set.

Step 4

滤掉白沫，调中火熬煮两个小时至猪肚软为止。Take the pot and place the pig's mesentry, then add water that has covered the ingredients and bring to a boil over high heat, remove the foam, and simmer on medium heat for two hours until the pig's mesentry is soft.

Step 5