Eight Treasure Family Platter
Level
easy
Cooking
28 min
Preparation
40 min
Ingredients
Servings
8
Baby Abalone 8 pieces, drained | 1 can |
Chicken Stock | 750 ml |
Abalone Sauce | 300 g |
Purple Cabbage julienned | 200 g |
Dou Miao or pea shoots | 200 g |
Enoki Mushroom | 200 g |
Cordyceps Flower | 100 g |
Carrot julienned | 100 g |
White Fungus pre-soaked | 50 g |
Wolfberry soaked in Chinese cooking wine for 15 minutes | 1 tbsp |
Dark Soy Sauce | 1⁄2 tbsp |
Canola Oil | 2 tbsp |
How to cook
Prepare the white fungus
- Pour the chicken stock in a saucepan and bring it to a boil.
- Add in the white fungus and blanch for 5 minutes, flip it over and continue blanching for another 5 minutes then drain the white fungus and set aside.
Prepare the ingredients
- Add ½ tablespoon of cooking oil into pan and stir fry purple cabbage over high heat then remove from pan and set aside.
- Continue to stir fry fresh cordyceps flower, enoki mushroom, pea shoots and carrot separately.
Start cooking
- Add abalone sauce into the chicken stock and bring to boil.
- Add in the baby abalone, simmer for 3 minutes and add in ½ tablespoon of dark soy sauce.
- Assemble the white fungus alongside with all the stir-fried ingredients in a bowl, then add in the gravy without covering the ingredients.
- Garnish with 1 tablespoon of wolfberries and serve.
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