Braised Cured Ham with Yellow Bean Sprouts

Ingredients

• cured ham (quality grade)
• chicken stock (高湯)
• yellow bean sprouts (黃芽菜心)
• honey
• fermented glutinous rice wine (酒釀)
• water

Instructions

1. Select a quality cured ham. Scrape away the outer skin and remove excess fat, preserving the meat beneath.
2. Braise the skin in chicken stock (高湯) over gentle heat until tender and yielding. Then braise the ham meat itself until equally tender.
3. Trim the yellow bean sprouts (黃芽菜), selecting the tender hearts. Cut them into segments approximately two cun in length, preserving both root and leafy heart intact.
4. Add the sprouts to the braising pot along with honey and fermented glutinous rice wine (酒釀), plus water as needed. Continue braising for half a day over low, steady fire (火候).
5. When finished, the dish should present a naturally sweet and fresh taste, with both meat and vegetable completely integrated and tender. Remarkably, the sprout roots and hearts remain intact—not scattered or broken—despite the long braising. The resulting liquid is extraordinarily flavorful.