A year is almost gone and it's time to plan for our reunion dinner again. This Fortune Abalone Pot is a simplified version of your typical Pun Choi / Pen Cai 盆菜. If you still prefer Pun Choi but you want some idea on how to prepare the gravy, you can watch this video to get some ideas.
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality non-stick pan and claypot in the video respectively. Their non-stick pan is sold under Shogun by La Gourmet brand. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 8 - 10 pax
(A) Marinated chicken - Marinate, pan-fry then set aside
150g of boneless chicken thigh meat
0.5 teaspoon of cornflour
0.5 teaspoon of sesame oil
1 teaspoon of light soy sauce
A few dashes of white pepper
(B) Marinated Chinese mushrooms
5 pcs of dried Chinese mushrooms - rehydrated
1 teaspoon of sesame oil
1 teaspoon of light soy sauce
0.5 teaspoon of sugar
(C) Saute sea cucumber to remove as much moisture as possible
Some cooking oil
3 slices of ginger
120 of fresh sea cucumber
(D) Prawns - pan-fry and set aside
6 pieces of prawns - remove shells and veins
(E) Strain abalone & sea asparagus from can
1 can of Fortune baby abalone (keep brine for later use in this dish)
1 can of Fortune sea asparagus (keep brine for later use in this dish)
(E) Putting the dish together
1 thumb size ginger - sliced
3 cloves of chopped garlic
Marinated mushrooms (B)
1L of water
Sea asparagus brine
Abalone brine
2 tablespoons of Fortune abalone sauce
0.5 tablespoon of premium dark soy sauce
Half a carrot - sliced thinly
80g of abalone mushrooms
Pan-fried sea-cucumber
240g of egg tofu (air-fried or deep-fried)
Some cornstarch solution
Other ingredients
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1 head of broccolli
250g of cabbage
Line all ingredients in a claypot using cabbage as the base first. Then add gravy to claypot and bring the whole pot to a boil. Once done, drizze over 1 teaspoon of sesame oil before serving.
Enjoy!! Gong Hei Fatt Choy!! Huat ahhhhh!!!
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10 янв 2019
