Eight Treasure Family Platter

Name: Eight Treasure Family Platter
Prep time: 40 min
Cook time: 28 min
Total time: 68 min
Yield: 8
Cuisine: Chinese
Ingredients: 1 can Baby Abalone; 750 ml Chicken Stock; 300 g Abalone Sauce; 200 g Purple Cabbage; 200 g Dou Miao; 200 g Enoki Mushroom; 100 g Cordyceps Flower; 100 g Carrot; 50 g White Fungus; 1 Tbsp Wolfberry; 1/2 Tbsp Dark Soy Sauce; 2 Tbsp Canola Oil

Level

easy

Cooking

28 min

Preparation

40 min

Ingredients

Servings

Baby Abalone 8 pieces, drained	1 can
Chicken Stock	750 ml
Abalone Sauce	300 g
Purple Cabbage julienned	200 g
Dou Miao or pea shoots	200 g
Enoki Mushroom	200 g
Cordyceps Flower	100 g
Carrot julienned	100 g
White Fungus pre-soaked	50 g
Wolfberry soaked in Chinese cooking wine for 15 minutes	1 tbsp
Dark Soy Sauce	¹⁄₂ tbsp
Canola Oil	2 tbsp

How to cook

Prepare the white fungus

Pour the chicken stock in a saucepan and bring it to a boil.
Add in the white fungus and blanch for 5 minutes, flip it over and continue blanching for another 5 minutes then drain the white fungus and set aside.

Prepare the ingredients

Add ½ tablespoon of cooking oil into pan and stir fry purple cabbage over high heat then remove from pan and set aside.
Continue to stir fry fresh cordyceps flower, enoki mushroom, pea shoots and carrot separately.

Start cooking

Add abalone sauce into the chicken stock and bring to boil.
Add in the baby abalone, simmer for 3 minutes and add in ½ tablespoon of dark soy sauce.
Assemble the white fungus alongside with all the stir-fried ingredients in a bowl, then add in the gravy without covering the ingredients.
Garnish with 1 tablespoon of wolfberries and serve.

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