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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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