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Prosperity Pen Cai

Prosperity Pen Cai
Preparation Time 45 minutes Servings 10-15 persons
 

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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