MAGGI Eight Treasures Pot
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Ingredients
8 Canned baby abalone |
8 Dried mushrooms (soaked) |
8
Dried scallops, washed and soaked with 200ml
hot
water (to retain as stock for later use) |
8
Large
dried
oysters (washed and soaked) |
60g
Fish
maw,
soaked
and
squeezed
to
remove
excess
water. Slice into 3cm pieces |
120g Sea cucumber (ready to use). Slice into 3cm pieces |
400g Lettuce (washed) |
6 Red dates (soaked) |
1 tbsp Wolfberries (soaked) |
5 cloves Garlic (sliced) |
5 slices Young ginger |
3 tbsp Chinese cooking wine (optional) |
3
tbsp
Cornflour,
mixed
with
3 tbsp water |
500ml Water, including 200ml of scallop stock retained after soaking the scallops. |
Seasoning (Mixed Together)
2 tbsp MAGGI Concentrated chicken stock (healthier choice, less salt) |
1 tbsp MAGGI Premium oyster sauce (healthier choice, less salt) |
½ tbsp MAGGI Seasoning (no added MSG) |
2 tsp Sesame oil |
Garnishing
1 stalk Coriander leaves (cut into sections) |
Method
1. | Heat oil to fry garlic and young ginger till fragrant. Add mushrooms, oysters, sea cucumber, fish maw and red dates. Stir-fry well and add water. |
2. | Braise the ingredients for 20 minutes at low heat, covered. Add wolfberries and seasoning sauce, then braise for another 20 minutes. |
3. | Add baby abalone and cook till all ingredients are tender. Season with cooking wine and thicken the gravy with the cornflour mixture. |
4. | Lastly, add lettuce and garnish with coriander leaves before serving. |
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