Equipment
Ingredients
Main
- 6 turnips, peeled and cut into 2.5cm cubes
- 6 carrots, peeled and cut into 2cm lengths
- 100 g onion, peeled and cut into 1.5cm cubes
- 1 bay leaf
- 2 ham hocks
- 1680 ml chicken stock
- 1 g red pepper flakes, to taste
- 6 g cilantro, minced
Nutrition (per serving)
Method
Place the prepared turnips, carrots, onion, bay leaf, ham hocks, and chicken stock into a large pot.
Heat the pot over high heat until the liquid reaches a full boil.
Lower the heat to maintain a simmer and cook for 30 minutes until the vegetables are tender.
Take the ham hocks out of the pot and allow them to cool slightly before handling.
Strip the meat from the bones, remove any excess fat, and slice the meat into thin strips.
Ladle the broth and vegetables into bowls and distribute the meat evenly among them.
Top each bowl with red pepper flakes and minced cilantro, then serve immediately.
Chef's Notes
- For a richer broth, consider searing the ham hocks in the pot before adding the liquid and vegetables. This caramelizes the exterior and adds another layer of flavor.
- Don't overcrowd the pot; ensure all ingredients are submerged in the chicken stock for even cooking. If necessary, add a little more stock or water.
- Taste the broth before adding salt, as ham hocks can be quite salty. Adjust seasoning at the end.
- The turnips and carrots can be cut into larger pieces if you prefer a more rustic presentation and a firmer texture.
- For a spicier kick, consider adding a whole dried chili pepper to the pot during simmering.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze without cilantro garnish for best results.
Reheating: Heat in a pot over medium heat until the internal temperature reaches 74°C (165°F).
