Eight Treasure Family Platter
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Eight Treasure Family Platter

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Level

easy

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Cooking

28 min

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Preparation

40 min

Ingredients

Servings

8
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
12 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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