Chinese New Year Pen Cai

Ingredients

1. 300g daikon
2. 150g fried yam
3. 150g chinese cabbage
4. 80g fried tau kee
5. 80g fish maw (soaked with hot water)
6. 8 chinese mushrooms (presoaked with water)
7. ½ pack of fat choy (presoaked with water)
8. 8 medium dried scallops (presoaked with hot water)
9. 1 roast duck drumstick
10. 2 roast chicken drumsticks
11. 200g roast pork belly
12. 8 braised abalones
13. 5 prawns
14. 10 scallops

Making the Stock

1. 1 litre chicken stock
2. 300 ml braised abalone stock (from our braised abalone video)
3. 2 tbsp oyster sauce
4. 300 ml water.
5. 2 tbsp hua tiao wine
6. 3 tbsp cornstarch solution (mix cornstarch with water 1:2 ratio)

Instructions

Layer 300g daikon to claypot
Layer 150g fried yam on top of daikon
Layer 150g chinese cabbage

Layer in the claypot 80g fried tau kee, 80g fish maw (soaked with hot water), 8 chinese mushrooms (soaked with hot water), ½ pack of fat choy (pre soaked with  water), 8 scallops , 1 roast duck drumstick, 2 roast chicken drumsticks, 200g roast pork belly and 8 braised abalones

     Heat 1 litre of chicken stock in a wok

Add 300 ml braised abalone stock,

2 tbsp oyster sauce,

300 ml water,

and 2 tbsp hua tiao wine

Bring stock to boil

Scoop out 500 ml stock mixture and set aside

Fill claypot with stock to about 90%

Cover and cook for 30 mins

Add 5 prawns and 10 scallops on top of all ingredients

Cover for 2mins

Heat the set aside leftover stock in a wok

Thicken leftover stock with 3 tbsp of cornstarch solution

Pour sauce over pen cai and serve

Bon Appetit !

Recipe with credit from The Meatmen : http://themeatmen.sg/pen-cai/

Photo with credits from : Noobcook : http://www.noobcook.com/pen-cai/