Bahan-bahan
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½ Roast chicken, cut into pieces
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8 Abalone (in can)
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8 Large prawns
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250 g fresh scallop
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150 g dried shiitake mushroom, pre-soaked in water
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150 g fish maw, soaked and soften, cut into 10 pieces
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300 g sea cucumber
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150 g king crab chunk
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150 g chinese cabbage, cut into smaller pieces
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2 litre water
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300 g radish, cut into big chunks
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120 g bean curd skin
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9 slices ginger
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200 g broccoli
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30 g spring onion, sliced
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Salt and white pepper to taste
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1 tbsp corn flour + 1 tbsp water
Langkah-langkah
Bring water to boil, add in Knorr Concentrated Chicken Stock, radish and shiitake mushroom. Simmer for half an hour before adding in the fish maw, sea cucumber and 5 slices of ginger. Simmer for another half an hour and set aside.
In another large pot, arrange Chinese cabbage at bottom of pot followed by radish and bean curd skin. Then, arrange ginger slices over the bean curd skin.
Then arrange the remaining ingredients next to each other, including shiitake mushrooms and fish maw clockwise. Arrange scallop and King Crab Chunk in the middle of the pot.
Strain stock over poon choi and bring the whole pot to boil then simmer for 15-20 minutes or until fully cooked. Lastly, season with salt and pepper and thicken the sauce with corn flour mixture.
Garnish with spring onion and serve.