Prosperous Pen Cai with Chicken-Scallop Broth
A popular Chinese New Year dish in Singapore, Pen Cai was traditionally served to Emperor during the Song Dynasty.
- 10 min Preparation Time
- 25 min Cooking Time
- 4 Serv. Recipe Serves
Ingredients & Method
- FRESH INGREDIENTS
- 120g White cabbage
- 180g Fresh sea cucumbers (pre-soaked to soften)
- 8 Chicken wings (pre-fried to crispy)
- 8 Tiger prawns
- 8 Flower mushrooms (pre-soaked in warm water for 20 mins)
- 48g Dried flower shrimps
- 30g Flat green peas
- 1 Abalone (optional)
- 250g Sliced roast duck (optional)
- CHICKEN-SCALLOP BROTH
- 3tbsp KNORR HAO CHI ALL-IN-ONE SEASONING
- 1sprig Spring onion bulb (lightly smashed)
- 1tbsp Red shallots (thinly sliced)
- 1tsp Rock sugar
- 3 Dried scallops
- 3 cups Chicken broth**
- 3tbsp Cornstarch
- 2tbsp Olive oil
- CHICKEN BROTH
- 2 KNORR CHICKEN CUBES
- 50g Rock sugar
- 2000ml Water
- 1 Peeled green apple (cut to 4 parts and remove seeds)
- To make the chicken-scallop broth, put KNORR CHICKEN CUBES, sugar, green apple with water together well in a pot and bring to boil then simmer for 3 mins.
- Heat up a wok or pot with olive oil, fry the shallot to fragrant, then add in the spring onion bulb and continue frying for a minute.
- Add in all of the fresh ingredients and pour in the chicken-scallop broth then bring to a boil and simmer for 15mins or until the cabbage is soft.
- If prefer a thick broth base, you may add cornstarch until the desired thickness is achieved. Then, scoop the ingredients and arrange neatly as shown in the picture. We suggest for cabbage to be at the base of your bowl.
- To cook the Pen Cai, preheat the oven (to 120 deg cel) or steam to cook directly on the stove for 30 to 40 mins.
Chef John See’s Flavour Tip:For greater taste, always ensure your chicken wings are fresh and not frozen!
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