Lotus Root and Pork Soup

Slow-simmered Cantonese tong sui of pork ribs and lotus root cooked for hours until the broth runs sweet and clear.

Ingredients

• 400g chicken thighs
• 2 cups jasmine rice
• 1 tbsp sliced scallion whites
• 1/2 tsp doubanjiang (chili bean paste)
• 2 tbsp neutral vegetable oil
• 1 cup carrots, sliced
• a handful of fresh cilantro, chopped
• black vinegar, for serving

Instructions

1. 1

   Heat toasted sesame oil in a large pot over medium heat and cook the grated fresh ginger and minced garlic gently until soft and fragrant.

2. 2

   Stir in the white pepper and star anise, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the ground pork and bok choy, stirring well to coat everything in the spiced base.

4. 4

   Pour in the pork stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the ground pork is tender, about 2 hrs.

6. 6

   Stir in the steamed buns and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the soy sauce and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the scallion greens, and serve piping hot.

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