Ingredients

1. Half chicken, or 2 chicken leg
2. 1-2 cm section of ginger
3. 1 stalk spring onion
4. 1 table spoon sesame oil
5. 1 table spoon light soya sauce
6. 2 table spoon Chinese wine hua tiao (花雕)
7. ½ teaspoon salt for seasoning
8. 1 table spoon salt for washing.

Method

1. Remove skin of ginger, cut into slices. Wash spring onion and cut into 10 cm sections.
2. Wash chicken, rub with a 1 table spoon salt for a few minutes and rinse away all the salt.
3. Cut the chicken into chucks.
4. Season chicken with salt, soya sauce, sesame oil and Chinese wine, and if time permits leave it aside for 1 hour or longer.
5. Lay chicken on steaming plate, lay the ginger slices and spring onion on top.  Steam over high heat for 15 mins.
6. Serve hot.

This dish is best with salted fish head, especially threadfin (午鱼).  Fish head produce the gummy consistency of the gravy, and make the pork smoother.  However, it is ok even you are using salted fish fillet.  This is very easy to cook, although the instruction looks lengthy.

Ingredients

1. 50-100 grams salted fish head (approximate)
2. 600 grams pork belly with skin.
3. 4 tablespoon dark soya sauce
4. 1 tablespoon sugar
5. 5 cm section of ginger
6. 3-4 garlic
7. 3 tablespoon cooking oil
8. 4 cups water

Method

1. Scrape off the skin of the ginger, cut into slices. Peel garlic and chop into small pieces
2. Rinse the pork and drain dry, and cut into thick strips, about 2 cm wide, and the length is the thickness of the belly meat.  Each piece will has the skin, fats, and the lean meat in layers (that is why another name for pork belly is 3-layer meat 三层肉)
3. Heat up a wok or pot. Add in cooking oil, ginger, garlic and salted fish, and fry till fragrance aroma of ginger and salted fish can be smelled.
4. Add in pork, and allow the surface to be scalded by stirring around (or tossing).  Add in dark soya sauce and continue the scalding process.
5. When the soy sauce aroma fragrance is smelled (a little burning smell is ok, but do not over burn), pour in water, stir to even out and allow contents to be in contact with water.  Cover and allow to simmer in low heat for 1-2 hours.  Check occasionally, and if gravy dries up, add water (preferably you should not need to, and if you do, it means the fire to too big and cause high rate of evaporation.)
6. After 1 hour, check the tenderness of the pork is what you like, if not continue cooking and check every 15 mins.  I prefer to cook till the fat is really soft and will almost melt in the mouth.
7. When done, this is the tricky part.  Remember we do not add any light soya sauce or salt, and how salty is the gravy depends only on the salted fish.  Taste the gravy and check the gravy consistency (it should be a bit thick and sticky). If the gravy is too salty for you, you have no choice but to add water.  If not, and the gravy is too watery, you can up the flame and do not cover, let it boil and evaporate to increase the thickness.  If the saltiness is right, and the gravy is too watery, you can dissolve some corn flour in water in a bowl, and stir in slowly a little at a time and stop when the consistency is just right.  If consistency is right, and not salty enough, add some salt. If you are using fish head, you should not have this problem of consistency, as the gravy should be quite sticky already. 
8. Serve.

Here is another slow cook soup (煲汤) recipe.

Ingredients

1. 2 fresh corn on cob
2. 2 carrots
3. 5 dried red dates
4. 200 grams pork ribs
5. 2 dried scallop (干贝)
6. 4 dried oyster （蚝豉, 蚝干）
7. 1 tablespoon wolf berry (枸杞子) optional
8. 2 liters water (some will dry up during cooking)
9. Salt

Method

1. Peel away all the husk leaves and the silk of the corn, wash and cut into 2 or 3 sections.
2. Peel carrot and cut into chucks.
3. Wash all other ingredients.
4. Put all ingredients, and water in a soup or stock pot, and put to boil.  Turn down flame to very small and allow to slow boil for 3-4 hours.
5. Add salt to taste, and serve hot.

You can also cook this in slow cooker for 4 hours. 

Most Chinese slow cook soup (煲汤) are cook very similarly, with similar side ingredients, only replacing the main ingredient. Here is another one. 

Ingredients

1. 1 4-5cm thick slice of big Chinese winter melon , or ¼ to ½ of a local winter melon or “shark fin” melon (called shark fin as the flesh is made up of thin strands)
2. 5 dried red dates
3. 200 grams pork ribs
4. 2 dried scallop (干贝)
5. 4 dried oyster （蚝豉, 蚝干）
6. 1 tablespoon wolf berry (枸杞子) optional
7. 2 liters water (some will dry up during cooking)
8. Salt

Method

1. Wash the melon, and cut away the skin.  Using a spoon, scrape away the seeds, and cut into chucks.
2. Wash all other ingredients.
3. Put all ingredients, and water in a soup or stock pot, and put to boil.  Turn down flame to very small and allow to slow boil for 3-4 hours.
4. Add salt to taste, and serve hot.

You can also cook this in slow cooker for 4 hours. 

Most Chinese slow cook soup (煲汤) are cook very similarly, with similar side ingredients, only replacing the main ingredient. This soup is good for nourishing the lungs.

Ingredients

1. 1 old cucumber(老黄瓜)
2. 5 dried red dates
3. 1 honey date (金丝蜜枣) (dried dates with sugar)
4. 200 grams pork ribs
5. 2 dried scallop (干贝)
6. 4 dried oyster （蚝豉, 蚝干）
7. 1 tablespoon wolf berry (枸杞子) optional
8. 2 liters water (some will dry up during cooking)
9. Salt

Method

1. Wash the cucumber by rubbing gently over running water.  Cut the cucumber into half lengthwise.  Using a spoon, scrape and discard away the seeds, and cut into chucks.
2. Wash all other ingredients.
3. Put all ingredients, and water in a soup or stock pot, and put to boil.  Turn down flame to very small and allow to slow boil for 3-4 hours.
4. Add salt to taste, and serve hot.

You can also cook this in slow cooker for 4 hours.