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PHOTO AND RECIPE SUBMITTED BY Alexandra Lim

My Chinese New Year’s Eve Dinner last night

Chicken Curry, Belacan (shrimp paste) Fried Chicken, Chinese Mustard Greens & Carrots in egg gravy, my signature CNY soup and the must-have Nyonya dish Jiu Hu Char (stir fried shredded jicama, carrot, black mushroom, cabbage, onion, garlic, dried cuttlefish strips, pork belly)


ALEXANDRA’S SIGNATURE CNY SOUP

I don’t have a real recipe for it. So here are the ingredients that went into the soup.
Chicken leg quarter (cut into 6 pcs)
Jicama cut into slices (2x1x0.25″)
Carrots
Black mushrooms (soaked and cut into small pieces if needed)
Pork ribs or pork belly
Onion
Sichuan vegetable, sliced (http://en.wikipedia.org/wiki/Zha_cai
Gingko nut (they call it white nut in the Chinese store)
Chicken bouillon cube
Boil a pot of water and add all the ingredients, bring to boil and simmer for 2 hrs or more. Season with salt and pepper.

 

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