Black Vinegar Trotter/Chicken with Black Fungus

Black Vinegar with Pig Trotter



Ingredient(A)
1 kg pig trotter

Ingredient(B)
1 kg ginger (skinless)*do not cut*
50ml sesame oil
750ml Sweet black vinegar (chan kong thye brand - double)
1.5 ml of water

10 nos. of hard boiled eggs
2 tsp salt
300gm of dark brown sugar

Method
1. Parboil the pig trotter in hot water for a while then wash it.

2. Heat the wok with sesame oil and add in ginger to fry until fragrant.

3. Boil water in claypot (either blue bottom enamel kind), once water boil, put in vinegar and fried ginger to boil.

4. Once it boiled, add in the pig trotter in to the pot. Let it cook for about half an hour high fire, then add in dark brown sugar, reduce to medium fire, continue to boil for 2 1/2 hours with lid covered.

5. Ingredient(B) can cook 1 - 2 day advance.

6. After 2 hrs, add in hardboiled eggs to the pot. Hardboiled eggs cant cook too long, or it will be come rubber.

7. After 3 hrs, the pig trotter already soft. try use a chopstick to poke, if can poke thru the meat, its shown the pig trotter meat is ready for consumption.

8. Off the fire, let it simmmered awhile for 10 mins, then open the lid.

9. Add salt to taste, ready to serve.

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Chicken with Black Fungus in Wine