Ingredients
(A) Chicken
- 150 g boneless chicken thigh meat
- 0.5 tsp corn flour
- 0.5 tsp sesame oil
- 1 tsp light soy sauce
- few dashes white pepper
(B) Chinese Mushrooms
- 5 pcs dried shiitake mushrooms (rehydrated)
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 0.5 tsp sugar
(C) Egg Tofu
- OKI Blended Cooking oil
- 240 g egg tofu (slice into about 1 inch thickness)
(D) Sea Cucumber
- 3 slices ginger
- 120 g fresh sea cucumber
Prawns
- 10 medium-sized prawns
(E) Other ingredients
- 1 thumb-sized sliced ginger
- 3 cloves chopped garlic
- 1 L water
- 1 can baby abalone in brine
- 1 can sea asparagus in brine
- 2 tbsp oyster sauce
- 0.5 tbsp dark soy sauce
- few thinly sliced carrots
- 80 g abalone mushrooms
- 4 tbsp cornstarch
- 4 tbsp water
- 1 small head of broccoli
- 250 g cabbage
- 1 tsp sesame oil
Instructions
- Cut the chicken thigh meat into bite-sized pieces and marinate with all the ingredients listed in (A). Set aside.
- Cut the mushrooms in half and marinate with all of the ingredients listed in (B) and set them aside.
- Deep fry the egg tofu until golden brown and set them aside.
- Remove most of the oil from the wok and fry the sliced ginger listed in (D) until aromatic. Then add the sea cucumbers and cook for a few minutes to extract the moisture. Remove from the wok and set aside.
- Fry the marinated chicken and prawns separately in the same wok until they are 80% done then put them aside.
- In the same wok, fry sliced ginger and chopped garlic listed in (E) until fragrant. Add the marinated mushrooms and fry for a minute.
- Add water, abalone brine as well as sea asparagus brine to the wok and bring them to a boil.
- Once the stock is boiling, add oyster sauce, dark soy sauce, along with the carrots, abalone mushrooms and sauteed sea cucumber, and cook for 15 minutes.
- Remove all the ingredients except the stock from the wok and thicken it with a cornstarch solution. Discard the sliced ginger.
- In a claypot, layer all of the ingredients with the cabbage as the base.
- Pour the gravy into the claypot and bring to a boil over medium heat. Drizzle the sesame oil over top before serving.