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Prosperity Pen Cai

Prosperity Pen Cai
Preparation Time 45 minutes Servings 10-15 persons
 

Ingredients (A)

  • 2 tbsps Oil
    		•
  • 4 cloves Garlic, finely chopped
    		•
  • 20g Young ginger, thinly sliced
    		•
  • 100g Chinese Shitake mushroom, soaked and de-stemmed
    		•
  • 300g Bai Ling mushroom, sliced
    		•
  • 5 pcs Canned baby abalone
    		•
  • 100g Sea cucumber (ready to use), sliced, pre-blanched
    		•

    Seasoning (A)

  • 2 tbsps MAGGI HCS Premium Oyster Sauce
    		•
  • ½ tbsp Sugar
    		•
  • 2 tbsps Chinese wine (optional)
    		•
  • 1 bowl Water & ½ tbsp Cornstarch, combine well
    		•

    Ingredients (B)

  • 600g Skinless chicken, cut into chunk sizes
    		•
  • 40g Ginger, finely shredded
    		•
  • 1 cube MAGGI HCS Less Salt Chicken Stock Cube
    		•
  • 1½ tbsp Dark soya sauce
    		•
  • 1 tbsp MAGGI No Added MSG Seasoning
    		•
  • 5 tbsps Sesame oil
    		•
  • 1 tbsp Sugar
    		•
  • A pinch Ground white pepper
    		•

    Seasoning (B)

  • 3 tbsps Oil
    		•
  • 30g Ginger, finely shredded
    		•
  • 4 cloves Garlic, peeled and sliced
    		•
  • 40g Spring onion, cut into length sizes
    		•
  • 30g Chinese coriander with roots, sliced
    		•
  • 4 tbsps Chinese wine (optional)
    		•
  • 2 bowls Water & 1 tbsp Cornstarch, combine well
    		•

    Ingredients (C)

  • 2 tbsps Oil
    		•
  • 2 cloves Garlic, finely chopped
    		•
  • 400g Chinese cabbage, roughly cut and blanched
    		•
  • 350g Baby corn
    		•
  • 200g Asparagus, sliced
    		•
  • 100g Carrot, sliced & blanched
    		•

    Seasoning (C)

  • 1 cube MAGGI HCS Less Salt Chicken Stock Cube
    		•
  • 1 tbsp Fermented red bean curd, mashed
    		•
  • 1 tsp Sugar
    		•

    Ingredients (D)

  • 100g Dried Oyster, soaked for 5 minutes
    		•
  • 300g Large prawn, trimmed
    		•
  • 200g Fish maw, soaked for 5 minutes, cut to 3cm
    		•
  • 2 tbsps Chinese wine (optional)
    		•

    Preparation (A)

    1. Heat oil in wok. Add garlic & ginger, stir fry till fragrant.
    2. Add Chinese Shiitake & Bai Ling mushrooms, stir fry for 2 minutes.
    3. Add abalone, sea cucumber, seasoning, bring to boil. Simmer for 5 minutes, stirring occasionally. Set aside.

    Preparation (B)

    1. Marinate chicken with all the other ingredients & set aside for 10 minutes.
    2. Heat oil in a wok. Add ginger, garlic, spring onion & Chinese coriander, stir fry till fragrant.
    3. Add marinated chicken, cornstarch with water & Chinese wine, bring to boil. Simmer for 10 minutes and stir occasionally. Set aside.

    Preparation (C)

    1. Heat oil in wok. Add garlic, stir fry till fragrant.
    2. Add all the blanched vegetables, stir fry for 1 min.
    3. Add seasoning, stir well for 2 minutes. Set aside.

    Method

    1. Place the stewed chicken with the gravy (B) at the bottom of the clay pot.
    2. Assemble the cooked mixed vegetables (C) on top of the stewed chicken and pour the balance of the (C) sauce over the mixed vegetables.
    3. Next, assemble (A) over the mixed vegetables and pour over the sauce.
    4. Assemble (D) over (A).
    5. Pour Chinese wine over (D). Cover the pot, bring to boil and simmer at low fire for 30 minutes. Serve hot.

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