Chicken soup recipe


  • 500 gr pork rib, cut into medium sizes or bite sizes
  • 1/2 tablespoon soy sauce
  • 50 gr preserved mandarin orange rind
  • 2 tablespoons honey
  • 2 tablespoon tapioca starch


  • In a grinder, grind the rind finely. Alternatively, you can chop it finely
  • In a mixing bowl, mix all ingredients for marinade together. Generously coat the ribs with the mixture. Cover and refrigerate for 6 hours or longer
  • Heat cooking oil in non stick pan. Pan fry the ribs in batches for 5 to 10 minutes each side over medium heat, depending on the thickness of the rib. Make sure it does not burn too much and turn often as the sugar will caramelize and cause it to burn
  • Remove from heat and serve warm