Bountiful Treasures Pen Cai
Ushering in the new year is Priscilla Tan's Bountiful Treasures Pen Cai 丰裕八宝盆菜 which will tempt the taste buds of anyone! Signifying abundance and riches, this lavish dish is an excellent start to a prosperous new year! Beautifully prepared and meticulously crafted - this dish is truly love demonstrated!
Servings Prep Time
6people 1hour
Cook Time
3hours
Servings Prep Time
6people 1hour
Cook Time
3hours
Ingredients
  • 1can abalonemedium-size (1罐中型鲍鱼)
  • 1 chinese cabbagelarge-size, cut into large pieces of 10cm x 5cm (1大白菜,切大块约10厘米×5厘米)
  • 500g prawnslarge-size, trim the legs and the sharp part on the head (500克大虾,修剪腿部和头部尖锐部分)
  • 2pieces roasted duck drumstickscut into large pieces(2烤鸭腿,切成大块)
  • 1kg roasted pork bellycut into bite-size pieces (1公斤烧肉,切成小块)
  • 1packet black moss(1包发菜,清洗)
  • 10 frozen scallopsthawed(10大扇贝,解冻)
  • 1whole broccolicut into small florets (1西兰花,切成小花)
  • 1 carrotsliced (1胡萝卜,切片)
  • 4tbsp wolfberries(4汤匙枸杞子)
  • 12slices ginger(12片姜)
Mushroom Broth (蘑菇上汤)
  • 15pcs dried shitake mushroomrehydrated (15香菇, 浸泡水中1小时)
  • 4 dried scallop(4干贝)
  • 2tbsp oyster sauce(2汤匙蚝油)
Sauce Ingredients (酱汁)
  • 4cloves garlicminced (4瓣大蒜,切碎)
  • 20g gingershredded (20g姜,切碎)
  • 2tbsp oyster sauce (2汤匙蚝酱)
  • 1tbsp soy sauce(1汤匙酱青)
  • 1tbsp Maggi Chicken Concentrated Stock(1汤匙Maggi鲜鸡汁)
  • 1tbsp dark soy sauce(1汤匙酱油)
  • 1/2tbsp sugar(1/2汤匙白糖)
  • 2tbsps chinese cooking wine(2汤匙绍兴酒)
Cornstarch mixture: (汤匙蜀粉与汤匙水,拌匀)
  • 3tbsp cornstarch(3汤匙蜀)
  • 4tbsp water(4汤匙水)
Instructions
Step 1: Cook Mushroom broth and braise mushroom (煮上汤和炖香菇)
  1. In a pot with 3l water, add in dried scallops and oyster sauce. Mix well. Add in rehydrated shitake mushrooms and allow it to simmer for 1 hr. Stir occasionally to prevent mushroom from getting burnt. Add more water, if necessary. Transfer mushroom into bowl, set aside. Keep the broth for the sauce. (在一个锅里,热3升的水,加入干贝和蚝油。拌匀。加入浸泡好的香菇,用小火煨1小时。偶尔搅拌以防止香菇烧焦。如有水不够,增添多一点水。1小时后,将香菇放入碗里,备用。把上汤摆放在一旁。)
Step 2: Cook the Peng Cai Sauce (煮酱汁)
  1. In a pot, heat 1 tbsp of oil.  Saute garlic and ginger, until it releases it’s fragrance. Pour in the mushroom broth.  Add in all the seasonings and bring it to a boil. Adjust the taste, if necessary. Add in the abalone and simmer for 1 - 3 minutes. Dish up and set aside. *Do not simmer the Abalone for more than 5 mins as it will become tough and rubbery. Lastly, pour in the cornstarch mixture to thicken the sauce. Set aside. (在锅里,加热1汤匙油。爆香蒜和姜。倒入香菇上汤。倒入所有的调味料,并将它煮沸。如有需要,您可以以自己的口味调整味道。加入鲍鱼,煨1-3分钟。捞起,放入盘里备用。 *鲍鱼不能煮超过5分钟,不然它会变得很硬。最后,倒入蜀粉与水,以增稠酱汁。熄火,备用。)
Step 3: Blanch the Seafood and Vegetables Blanch(水煮海鲜和蔬菜)
  1. In a wok, boil 2 ltr water. Add in ginger slices and 1 tbsp of Chinese wine. Blanch Broccoli,  Carrot,  Scallops and Prawn separately. Set aside. Lastly, add in 2 tsp of Maggi Chicken Concentrated Chicken stock. Mix well. Blanch the stem of the Chinese Cabbage. Once it has softened, add in the leaves. Set aside. (在锅中,煮2升的水。加入姜片和1汤匙绍兴酒。 各自煮西兰花,胡萝卜,扇贝和虾。最后,倒入2茶匙Maggi鲜鸡汁。倒入大白菜较硬的部分。一旦它软化,倒入叶子。沥干水分,放入盘里。)
Step 4: Lay the Peng Cai, let it simmer and ready to serve! (把材料摆放在锅里,准备上菜!)
  1. Lay Bai Cai as the base, then the rest of the ingredients (except Abalone) in a casserole. Pour in the sauce, cover and simmer for 10 mins. Add in Abalone just before serving. (把大白菜摆放在锅的底部,然后在把其他的材料(除了鲍鱼)整齐的摆在锅里。放上枸杞子做点缀。倒入酱汁,盖上微炖10分钟。在上菜前,加入鲍鱼。即可享用!)