Hototay

Ingredients for Hototay

• 1/2 Napa cabbage, sliced
• 100 g sugar snap peas
• 1 large carrot, sliced
• 1 cup woodear fungus, thinly sliced, rehydrated if dried
• 300 g pork belly, cubed
• 300 g chicken breast
• 1/2 cup pork liver, thinly sliced
• 1 cup chicken gizzards, sliced
• 6 cups chicken stock
• 6 cloves garlic, minced
• 1 onion, finely chopped
• Spring onions, to serve
• 4 fresh eggs
• 2 tsp sesame oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Oil, as needed

How to cook Hototay

1. 1.Heat oil in a large saucepan and brown pork, gizzards, and liver. Add chicken and stock; bring to a boil.
2. 2.Simmer for 25 minutes, until the chicken is tender. Remove all meats and strain the broth for clarity, if desired.
3. 3.Flake the chicken and discard any inedible pieces. Sauté garlic and onion in oil in a clean pot.
4. 4.Return strained broth and all meats to the pot; bring to a boil. Add carrot, cabbage, and woodear fungus; simmer 3 minutes.
5. 5.Add sugar snap peas and simmer 2 minutes. Stir in sesame oil and season with salt and pepper.
6. 6.Ladle into bowls, top each serving with a freshly cracked egg and spring onions, and serve piping hot.