← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 500 g chicken legs or pork ribs, cut into large pieces
• 800 g white radish (lobak), peeled, cut into thick chunks
• 2 l Water
• 8 Dried Chinese red dates (jujubes, hong zao), rinsed
• 1 tbsp white peppercorns, lightly crushed
• 1 tbsp Dried goji berries (optional)
• salt, to taste
• 1 Spring onion, chopped

Method

1. Blanch the chicken or ribs in boiling water for 3–4 min, drain and rinse.
2. Put the meat, radish, red dates and crushed peppercorns in a pot with the water. Bring to the boil, then cover and simmer on low for 1 hour, until the radish is soft and translucent.
3. Add the goji berries for the last 10 min. Skim the surface and season with salt.
4. Serve hot with spring onion, and the meat on the side with soy sauce and chilli for dipping.

Tips

• Pick heavy, smooth radishes; they are sweeter and less bitter. Beef ribs make a richer Hakka-style version.
• Crush the peppercorns only lightly so the heat stays warm, not harsh.

Sources

Written in our own words after cross-checking these recipes:

Huang Kitchen Malaysian Chinese Kitchen