Pomelo pith separated into 4 big pieces and rind peeled. Blanch in boiling water for 5 mins. Take out to rinse and squeeze under running water, repeat for 3 times. Then soak in room-temperature water for 3 days to remove bitterness. Change water everyday.
Goose Feet thawed, washed and nails cut. Marinate with 1 teaspoon of Swanson No Added MSG Concentrated Chicken Stock for 10 mins and set aside.
Broccoli washed and cut in florets. Blanch in salted boiling water with some oil. Set aside.
Bring 500mL of Swanson No Added MSG Clear Chicken Broth to boil. Add squeeze-dried pomelo pith (well soaked under the stock) to cook over medium heat for 20 mins until softened and flavour absorbed. Take out and set aside.
Grease a pot with some oil, stir fry ginger, garlic and shallot until fragrant. Toss in goose feet until fragrant further, then continue to stir fry with oyster sauce, abalone sauce, sugar.
Add the remaining 500mL of Swanson No Added MSG Clear Chicken Broth, Shaoxing rice wine, white pepper, sesame oil to mix well. Bring everything to boil, then reduce to low heat to braise further for 1 hour.
Add pomelo pith back to simmer for another half an hour until goose feet softened and pomelo pith changed colour.
Thicken with appropriate amount of cornstarch, pour over broccoli and serve.