Abundant Claypot With Abalone Sauce
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Abundant Claypot With Abalone Sauce

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Level

difficult

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Cooking

15 min

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Preparation

20 min

Ingredients

Servings

6
Crispy Roast Pork
cut into bite-sized pieces
120 g
Chinese Sausage
sliced
100 g
Lotus Root
cut into chunks
60 g
Garlic Sprout
cut into 2-inch lengths
50 g
Brinjal
cut into pieces
130 g
Taukwa
sliced
200 g
Garlic
sliced
3 cloves
Abalone Sauce
50 ml
Hua Tiao Chiew Cooking Wine
50 ml
Chicken Stock
100 ml
Dark Soy Sauce
1 tbsp
Cooking Oil
tsp

How to cook

Blanch vegetables

  • Blanch lotus root in boiling water for 3 mins. Remove and pat dry.

Start cooking

  • Put cooking oil in a frying pan, fry lotus root & brinjal till brown. Set aside.
  • In the same pan, add some oil and fry tau kwa till brown. Set aside.
  • Fry Chinese sausage, garlic and garlic sprouts till fragrant.
  • Add roast pork and mix in abalone sauce.
  • Return lotus root and brinjal back into the pan.
  • Deglaze with Chinese wine and chicken stock, then stir.
  • Add dark soy sauce and tau kwa back into the pan, then mix.
  • Serve in a claypot.
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