Green Mustard Pig's Trotter, Emperor Chicken and Ladies' Fingers With Sesame Dressing

Emperor chicken

• 25 g dried longans
• 5 g dang gui (Chinese angelica root) slices
• 20 g dang shen (codonopsis root), cut into 5 cm length
• 15 g yu zhu (Solomon's seal)
• 6 Chinese red dates, pitted
• 1200 - 1400 g whole chicken (1 whole chicken), with skin and bone
• 1 tbsp salt
• 15 g fresh ginger, cut in thin slices
• 10 g wolfberries (goji), rinsed
• 5 g chuan xiong (Sichuan lovage), rinsed
• 1 dried lotus leaf, blanched
• 60 g Chinese rice wine (Shaoxing Hua Tiao)

Ladies’ fingers with sesame dressing

• 45 g white sesame seeds, toasted
• 60 g mayonnaise
• 1 ½ tbsp white rice vinegar
• 1 ½ tbsp light soy sauce
• 1 tsp sugar
• ½ tsp mirin
• 1 tsp sesame oil ， dark (roasted)

Stewed green mustard pig's trotter

• 1000 g pig's trotter, cut in pieces (5-6 cm)
  ou 1000 g roasted pork trotter, cut in pieces (5-6 cm)
• 10 - 20 g dried tamarind pieces (asam keping)
• 1000 g water
• 10 dried chillies, adjust to taste, deseeded, rinsed
• 2 - 5 salted plums in brine
• ½ tbsp chilli bean paste
• ½ tbsp fermented soybean paste
• ½ tbsp light soy sauce
• 2 tsp salt
• 2 tbsp sugar
• 300 g green mustard leaves, rinsed
• 150 g salted vegetables (hum choi), soaked for 10 minutes
• 300 g ladies' fingers, stems trimmed (refer to step 7)