A classic Taiwanese stew made by simmering blanched pork with winter bamboo shoots in a rich, creamy broth made from chicken bones, salted ham, and pork skin. The luxurious but not greasy soup makes an excellent festive dish, customizable with tofu skin, fish balls, and vegetables.
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1
Soak the chicken bone frames in warm water, then rinse them thoroughly under clean water, removing any blood clots.
2
Place the cleaned bones in a pot, cover with cold water, and bring to a boil over medium heat.
3
Once foam rises to the surface, remove the bones and set aside. Cut pork skin into large pieces, blanch in hot water, and let cool.
4
Cut the salted ham into thick slices and halve them. Use about 180g. Blanch in boiling water for 2 minutes and cool.
5
Place the chicken bones, pork skin, and ham in a pressure cooker. Add ginger slices, crushed garlic, chopped onion, halved garlic shoots, white peppercorns, bay leaves, and sake or rice wine.
6
Add 2200 ml of cold water (do not exceed the pressure line), cover with the lid and red valve, bring to a boil over medium heat.
7
Once the pressure valve rocks visibly, reduce heat and cook for 5 minutes, then turn off and let the pressure release naturally.
8
Separately, soak 20g dried scallop in sake to soften.
9
In another pot of cold water with ginger and green onion, blanch the pork neck and pork belly chunks (cut to equal size) in warm water to keep the meat tender, then drain and set aside.
10
Prepare winter bamboo shoots by peeling the coarse fibres, halving them lengthwise, and slicing.
11
Open the pressure cooker and remove the garlic shoots, pork skin, and ham to set aside (they can be returned to the broth later or eaten separately).
12
Add water to reach desired level, bring to a rolling boil uncovered over medium heat for 15–20 minutes to create a milky-white broth. Top up water as needed.
13
Strain the broth through a fine mesh strainer. Let cool and skim off the solidified fat from the surface. (Can be prepared a day ahead and refrigerated.)
14
Put the blanched pork, bamboo shoots, and softened scallop in a pot. Add about 1600 ml of broth and a splash of wine, bring to a gentle boil over medium heat.
15
Skim off any foam, cover, and simmer over low heat for about 50 minutes.
16
About 10 minutes before serving, add tofu skin, tofu puffs, and fish balls. In the final minutes, add bok choy or your choice of vegetables.
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