Annual Warehouse Event 2018
Serves 5 pax
1hr 10min
Easy
½ can Fortune Mini Abalone
½ can Fortune Pacific Clams
½ can Fortune Sea Asparagus
450g Prime Ribs
2 bulbs Garlic
100g Enoki Mushrooms
90g Button Mushrooms
4 Taupok, cubed
60g Dried Tofu Skin, pre-soaked
2.5 litres water
Lettuce leaves
Youtiao
15g Angelica Sinensis (当归 / dang gui)
10g Rehmannia Root (熟地 /shou di)
15g Ligusticum Striatum (chuan xiong / 川芎)
30g Polygonatum Odoratum (玉竹 / Yu zhu / Solomon’s Seal)
20g Codonopsis Pilosula (Dang shen / 黨參)
15g Wolfberries
1 Mandarin Peel (Chen Pi)
7 Red Dates, halved
2 Star Anise
6 Cloves
1 tsp Fennel Seeds
1 Cinnamon Stick
1.5 tsp Sichuan Peppercorns
1.5 tsp White Peppercorns
1 tbsp Salt
1.5 tsp Sugar
2 tbsp Light Soy Sauce
Rinse the herbs then pack all the herbs and spices except Yu Zhu, Red Dates and Wolfberries in a soup pouch. Pack all the spices in the same soup pouch.
Blanch 450g of Prime Ribs for 5 minutes over low heat.
In the Ninja Foodi Multi Cooker, add the herbs and spice pouch, blanched Prime Ribs, 2.5 litres of water, 2 tbsp Light Soy Sauce, 1.5 tsp Sugar, 1 tbsp Salt. Cook on High using the Pressure Cooking setting for 45 minutes. Make sure the valve is in the Seal position.
You will need about ⅓ to ½ can of each.
Release the pressure then remove the lid.
Switch to the Saute setting on Medium and add 4 cubed Taupok, 60g pre-soaked Dried Tofu Skin, 100g Enoki Mushrooms, 90g Button Mushrooms, Mini Abalone, Pacific Clams, Sea Asparagus. Simmer for 3 minutes.
Serve with rice and Youtiao