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Ingredients (A)
2 tbsps Oil
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4 cloves Garlic, finely chopped
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20g Young ginger, thinly sliced
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100g Chinese Shitake mushroom, soaked and de-stemmed
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300g Bai Ling mushroom, sliced
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5 pcs Canned baby abalone
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100g Sea cucumber (ready to use), sliced, pre-blanched
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Seasoning (A)
2 tbsps MAGGI HCS Premium Oyster Sauce
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½ tbsp Sugar
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2 tbsps Chinese wine (optional)
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1 bowl Water & ½ tbsp Cornstarch, combine well
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Ingredients (B)
600g Skinless chicken, cut into chunk sizes
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40g Ginger, finely shredded
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1 cube MAGGI HCS Less Salt Chicken Stock Cube
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1½ tbsp Dark soya sauce
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1 tbsp MAGGI No Added MSG Seasoning
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5 tbsps Sesame oil
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1 tbsp Sugar
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A pinch Ground white pepper
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Seasoning (B)
3 tbsps Oil
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30g Ginger, finely shredded
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4 cloves Garlic, peeled and sliced
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40g Spring onion, cut into length sizes
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30g Chinese coriander with roots, sliced
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4 tbsps Chinese wine (optional)
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2 bowls Water & 1 tbsp Cornstarch, combine well
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Ingredients (C)
2 tbsps Oil
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2 cloves Garlic, finely chopped
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400g Chinese cabbage, roughly cut and blanched
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350g Baby corn
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200g Asparagus, sliced
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100g Carrot, sliced & blanched
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Seasoning (C)
1 cube MAGGI HCS Less Salt Chicken Stock Cube
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1 tbsp Fermented red bean curd, mashed
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1 tsp Sugar
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Ingredients (D)
100g Dried Oyster, soaked for 5 minutes
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300g Large prawn, trimmed
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200g Fish maw, soaked for 5 minutes, cut to 3cm
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2 tbsps Chinese wine (optional)
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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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