¼ kilo chicken breast
1 cup chicken gizzard, sliced
¼ kilo pork belly
½ cup pork liver, thinly sliced
1 cup small size shrimps, deveined
and shelled
2 cups cabbage, shredded
1 cup carrots, thinly sliced
½ cup celery, thinly sliced
1 cup shiitake mushrooms, thinly
sliced
1 tablespoon ginger, minced
1/3 cup onions, thinly sliced
1 tablespoon garlic, minced
6-7 cups chicken stock
2 tablespoons soy sauce
1 egg, beaten
½ tablespoon sesame oil
1 teaspoon 5 spice powder
1 tablespoon peanut or canola oil
salt and pepper
to taste
In a pot, boil pork, gizzard and chicken
Season with salt and pepper.
Cook until meat is tender then strain meat from stock.
Let meat cool.
Shred chicken and cut pork and gizzard into bite-sized
pieces.
Set aside.
In a large pot, sauté garlic and onions in oil.
Pour chicken stock then add the pork, chicken, gizzard and
liver.
Let simmer.
Add vegetables.
Season with soy sauce, 5 spice powder.
Cook until meat is tender then strain meat from stock.
Let meat cool.
Shred chicken and cut pork and gizzard into bit-sized
pieces.
Set aside.
In a large pot, sauté garlic and onions in oil.
Pour chicken stock then add the pork, chicken, gizzard and
liver.
Let simmer.
Add vegetables.
Season with soy sauce, 5 spice powder, salt and pepper.
When vegetables are half cooked, add beaten egg.
Take off from heat.
Add sesame oil before serving.