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Pork Tripe Stewed Chicken, known as "Phoenix Reborn" in Hakka culture, is a royal heritage dish dating to the Qing Dynasty. We recreate this legend with ethically sourced pork tripe and silky-bone chickens, simmered 8 hours with white pepper, codonopsis, and jade bamboo.
The tripe undergoes a 12-step purification: scrubbed with rice vinegar and salt to remove impurities, then stuffed with chicken and medicinal herbs. Slow-cooking allows collagen from the tripe to meld with peptides from the chicken, yielding a velvety broth that aids digestion and warms the body. Each serving delivers 18g protein and 20% DV zinc—hailed as "a spa for the stomach" in traditional medicine.
Exported in shock-proof crates with FDA-compliant ingredient lists, this soup is a winter staple in Chinese households. Heat and serve within 5 minutes, garnished with goji berries for a revitalizing meal that balances yin and yang.
