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MAGGI Eight Treasures Pot

MAGGI Eight Treasures Pot
Preparation Time 50 mins Servings 8 person


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


1 stalk Coriander leaves (cut into sections)


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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