Annual Warehouse Event 2018
Serves 10 - 12 pax
3 - 3.5 hours
Advanced
1 can of Fortune Baby Abalone
500g of Roasted Pork
10 pcs of Duck Webs or Chicken Feet
300g of Chicken Thigh Meat
10 pcs of Dried Mushrooms
10 pcs of Dried Scallops
10pcs of Cooked Big Prawns
100g of Soaked Fish Maw
100g of Soaked Fa Cai
200g of Lotus Root
200g of Broccoli
1 tsp of minced Garlic
1 tsp of minced small Onion
2 tbsp of Fortune Abalone Sauce
1 tbsp of Sugar
½ tsp of salt
1 tsp of Pepper Powder
1 tbsp of Light Soy Sauce
2 tbsp of Dark Soy Sauce
1 tbsp of Sesame Oil
1 tsp of Corn Starch
1 tbsp of Chinese Cooking Wine (optional)
Blanch Chinese mushrooms (soaked) . Drain away water and remove stems from mushrooms.
Blanch broccoli in the hot water for 5 - 10 mins. Add a pinch of salt and minute oil to the mixture.
Boil Dried Scallops for 10 mins. Keep water for later use.
Marinate Duck Webs and Chicken Thigh by adding Fortune Abalone sauce, Light Soy Sauce and Dark Soy Sauce.
Stir-fry Onions and Garlic until fragrant. Add in Sesame Oil, Chicken Stock, Scallops, Chinese Mushrooms, marinated Duck Webs, Chicken Thigh, Roasted Pork, Prawns and let it simmer in low-medium heat for 20 mins.
Layer the clay pot with all the ingredients and top it off with Fortune Baby abalones.
Pour in remaining chicken stock and corn starch mixed with water. Cover the lid of the pot steam over high heat for 2 hours.
When ready to serve, drizzle with Chinese Wine.