Stewed chicken with smoked ham knuckle (Huong zhong dun ji tang) from A Taste of China: The Definitive Guide to Regional Cooking by Ken Hom

  • spring onions
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute dry sherry for Shaoxing rice wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing rice wine.

  • sir_ken_g on November 12, 2012

    A long time family favorite. Use stewing/baking hen not fryer. Lemon grass stalks add a Vietnamese touch. Add cellophane noodles at the end. Don't cut up the chicken - de-bone it after it is cooked. I take the breast meat out and use it for something else - like a casserole.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.