Prosperity Pen Cai
Level
easy
Cooking
5 min
Preparation
60 min
Ingredients
Servings
4
Abalone canned | 8 pieces |
Pacific Clams canned | 8 pieces |
Dried Scallops or conpoy, reconstituted | 8 |
Pork Balls or fish balls | 8 pieces |
Prawns cooked | 8 |
Broccoli Florets blanched | 8 |
Black Fungus blanched | 8 |
Shiitake Mushroom soaked and blanched | 8 |
Dried Beancurd or taupok | 8 slices |
Baby Napa Cabbage cut into 2 and blanched | 1 |
Spring Onion for garnish | |
| Sauce | |
Cooking Oil | 3 tbsp |
Garlic minced | 8 cloves |
Chicken Concentrated Seasoning or as needed | 1⁄3 cup |
All-In-One Seasoning | 1 tbsp |
Sesame Oil | 1 tbsp |
Corn Starch Mixture 5 tablespoons of corn starch to 1 tablespoon of water | |
Light Soy Sauce to taste | |
Dark Soy Sauce to taste | |
Shao Xing Wine optional | 2 tbsp |
Water or as needed | 500 ml |
How to cook
Prepare the ingredients
- In a flat bottom cookware such as a wok/casserole/clay pot, assemble the Napa cabbage at the bottom.
- Layer the abalone, Pacific clams, scallops, pork or fish balls, prawns, broccoli florets, black fungus, shiitake mushroom and dried beancurd on top.
Prepare the sauce
- Sauté the garlic with cooking oil until nicely browned.
- Add in the chicken concentrated seasoning, All-In-One seasoning, sesame oil, Shao Xing wine (optional) and water then allow to simmer.
- Adjust the sauce to taste by adding in light soy sauce and dark soy sauce.
- When the liquid comes to a boil, add in the corn starch mixture to thicken the sauce.
Start cooking
- Pour the prepared sauce over the arranged ingredients.
- Simmer the casserole with the cover on for about 5 minutes.
- Garnish and serve.
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