Name: Collagen Chicken & Pig Stomach Soup
Prep time: 45 min
Cook time: 150 min
Total time: 195 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 1.2 kg Whole Kampong Chicken; 500 g Pig Stomach; 3 tbsp White Peppercorns, crushed; 50 g Ginger, sliced; 5 pieces Garlic cloves, smashed; 0.5 cup Shaoxing Wine; 1 tbsp Goji Berries; 2 tsp Salt; 2.5 liters Water

Soups & Stews

Collagen Chicken & Pig Stomach Soup

Indulge in a luxurious, milky-white broth that is as nourishing as it is flavorful. This traditional Cantonese classic combines tender kampong chicken and succulent pig stomach with the warming heat of white peppercorns for a soul-soothing, collagen-packed experience.

Prep

45m

Cook

150m

Serves

Calories

420kcal

Qty	Ingredient
1.2 kg 1200 g	Whole Kampong Chicken
500 g 500 g	Pig Stomach
3 tbsp 30 g	White Peppercorns, crushed
50 g 50 g	Ginger, sliced
5 pieces 5 pieces	Garlic cloves, smashed
0.5 cup 120 ml	Shaoxing Wine
1 tbsp 10 g	Goji Berries
2 tsp 10 g	Salt
2.5 liters 2500 ml	Water

2 Method

Step 1. Clean the pig stomach thoroughly by rubbing it with coarse salt and cornstarch several times to remove slime and odor. Rinse under cold water.

Step 2. Blanch the pig stomach in boiling water with a few slices of ginger and 2 tablespoons of Shaoxing wine for 10 minutes. Remove and slice into 1-inch strips.

Step 3. Chop the chicken into large pieces and blanch in a separate pot of boiling water for 5 minutes to remove impurities. Drain and set aside.

Step 4. In a large heavy-bottomed pot, dry toast the crushed white peppercorns until fragrant. Add the ginger and garlic, then the pig stomach and chicken.

Step 5. Pour in the 2.5 liters of water and bring to a vigorous rolling boil. Keep it at a high boil for 20-30 minutes; this is the secret to achieving a milky white, collagen-rich broth.

Step 6. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the pig stomach is tender.

Step 7. Add the remaining Shaoxing wine and goji berries in the last 5 minutes of cooking. Season with salt to taste and serve hot.

·
To ensure a milky broth, keep the soup at a rolling boil for at least 20 minutes before lowering the heat.
·
Use a pressure cooker to reduce the cooking time to 45 minutes for the simmering stage.
·
Sautéing the chicken and stomach briefly in a teaspoon of oil before adding water can further enhance the creaminess.
·
The quality of the pig stomach depends on the cleaning; repeat the salt and flour scrub until the smell is completely gone.

? FAQ

How do I make the soup look milky white?

The milky color comes from the emulsification of fats and collagen. You must boil the soup vigorously on high heat for the first 20-30 minutes to achieve this effect.

Can I substitute pig stomach with something else?

While the stomach provides a unique texture and flavor, you can use pork bones or chicken feet to increase the collagen content if you prefer to omit the offal.

How do I remove the gamey smell from the pig stomach?

The most effective way is to use a combination of coarse salt, cornstarch, and even a little vinegar to scrub both sides of the stomach before blanching.

Is this soup spicy?

It has a 'warm' heat from the white peppercorns, which is different from the spice of chilies. It is meant to be warming for the stomach and circulation.