In a bowl, place butter and add salt, spring onion and minced garlic. Mix until well combined and set aside.
In a large bowl, add flour, salt, sugar and yeast. Mix until well combined.
Warm fresh milk in a pot. Add warm milk and egg into flour mixture and mix well.
Add in butter and stir well until it forms a smooth and sticky dough.
Greased a large bowl with butter and place the dough in. Cover the bowl with cling wrap and let dough rest for 1 hour to rise.
Sprinkle the top of the dough with some flour and transfer dough onto a slightly floured wooden board.
Shape the dough into a log and divide into 16 equal portions. Sieve a light coating of flour over the top of each portion. Cover the dough with a wet tea towel and let it rest for 10 minutes.
Flatten each dough to a larger wrapper size. Spread ½ tsp garlic butter on top of each piece. Fold into a half moon then gather both corners and creating a flower petal. Repeat with all the other pieces.
Greased ½ tbsp butter to the inner pot. Arrange flower petals around the inner pot starting from the side of the pot working towards the middle. Close lid and select “Keep Warm” function for 20 minutes.
After 20 minutes, select “Cake” function and adjust timing to 45 minutes.
Wash chicken and pour hot boiling water over it. Drain water and set aside.
Cut pickled cabbage into pieces.
For pig stomach, remove excess fats surrounding the stoamch area.To clean the pig stomach, turn the pig stomach inside out and rub salt and rinse with water. Pour vinegar and rinse with water.
Boil a pot of water, add spring onion, 50gm ginger, star anise and pig stomach and simmer for 30 minutes. Take out pig stomach and set aside.
Put chicken, pig stomach, pickled cabbage, 30gm ginger and water into inner pot. Select“Porridge/Soup” function, adjust cooking time to 2 hrs.
