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Easy Pen Cai

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From YoRipe by Wensdelight
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Level

easy

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Cooking

30 min

Ingredients

Servings

4
Baby Abalone
1 can
Cod Fillet
marinate with 1 teaspoon of light soy and sesame oil
250 g
Skinless Chicken Thigh
marinate with 1 teaspoon of light soy and sesame oil
250 g
Shrimp Paste
rolled into balls
80 g
Chicken Broth
low sodium
500 ml
Abalone Brine
50 g
Quail Eggs
6
Chinese Cabbage Leaves
6 pieces
Shitake Mushroom
4 pieces
Broccoli
4 pieces
Carrot Florets
4 pieces
Shimeji Mushroom
1⁄2 packet
Ginger
5 slices
Garlic
chopped
1 clove
Spring Onions
1 stalk
Corn Starch Mixture
2 tbsp
Premium Oyster Sauce
1 tbsp
Shaoxing Cooking Wine
1 tbsp
Light Soya Sauce
1 tsp
Dark Soya Sauce
1 tsp
Sesame Oil
1 tsp
Cooking Oil
1⁄2 tbsp
Sugar
1⁄2 tsp

How to cook

Start cooking

  • Add oil to a pot, fry the cod fish and chicken until brown, then set aside.
  • Add in the mushrooms, garlic, ginger and spring onion till fragrant.
  • Remove the mushrooms, then add in the stock and seasonings.
  • Poach the shrimp balls and abalone in the stock, then set aside.
  • Add the chicken to cook for 5-10 minutes till cooked, then set aside.
  • Strain the stock and add in some abalone brine to deepen the stock's flavour.
  • Thicken with corn starch mixture.
  • Heat up a serving pot, then add in the Chinese cabbage to cook till soften.
  • Arrange all the ingredients in the pot and pour in the sauce gradually.
  • Cover and bring it to boil to serve.
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