Prosperity Pen Cai
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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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