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Fortune Treasure Pot

140 min

Mencabar

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What is the energy content breakdown?

Fat 44 14.8g / 44%

Carbohydrates 13 10.6g / 13%

Protein 43 32.8g / 43%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Asian - style Main course

Fortune Treasure Pot

Name: Fortune Treasure Pot
Prep time: 75 s
Cook time: 55 s
Total time: 140 s
Yield: 8
Cuisine: Cina,Asia
Ingredients: 1 Teaspoon Oil; 1 Inch Ginger; 8 Units Dried Oysters; 1 Tablespoon MAGGI® Oyster Sauce; 100 Mililliters Water; 500 Mililliters Water; 2 Tablespoons MAGGI® Concentrated Chicken Stock; 6 Tablespoons MAGGI® Oyster Sauce; 20 Grams Cornstarch; 8 Pieces Braised Abalone; 8 Pieces Dried Scallops; 8 Pieces Prawns; 100 Grams Broccoli; 500 Grams Chinese Cabbage; 8 Units Brown Button Mushroom; 2 Pieces Roasted Duck Thigh; 2 Pieces Steam Chicken Thigh

(0)

140 Min

Mencabar

Ingredients

8 servings

1 tsp

Oil

1 in

Ginger

Dried Oysters

1 tbsp

MAGGI® Oyster Sauce

100 ml

Water

500 ml

Water

2 tbsp

MAGGI® Concentrated Chicken Stock

6 tbsp

MAGGI® Oyster Sauce

20 g

Cornstarch

8 pcs

Braised Abalone

8 pcs

Dried Scallops

8 pcs

Prawns

100 g

Broccoli

500 g

Chinese Cabbage

Brown Button Mushroom

2 pcs

Roasted Duck Thigh

2 pcs

Steam Chicken Thigh

Copy

Nutrition Value

Carbohydrates

10.61 g

Energy

312.56 kcal

Fats

14.89 g

Protein

32.83 g

Information per serving

To prepare the dried oyster
5 Min

Stir-fry ginger until fragrant, add in soaked oyster and MAGGI Oyster Sauce. Add in water and simmer for 5 minutes. Leave it soaked overnight.
To prepare the scallop
60 Min

Soak the dried scallop in water for 1 hour, steam dried scallop for 1 hour and side aside.
To prepare chicken stock
10 Min

Pour water into pot, boil and add in MAGGI Homemade Concentrated Chicken Stock as chicken stock.
Step4
20 Min

Cook cabbage and set aside.
Step5
5 Min

Blanch prawns & broccoli separately. Removed from boiling water and plunged into iced water to halt the cooking process.
Step6
5 Min

Then, pan-fried button mushrooms, set aside.
Step7
10 Min

Boil water in the wok to prepare for steaming.
Step8
10 Min

Meanwhile, assemble cabbage, abalone, scallops, prawns, broccoli, brown button mushrooms, roast duck, steam chicken on the platter.
Step9
5 Min

Using the chicken stock prepared earlier, add in MAGGI Oyster sauce and cornstarch then stir well. Cook until the gravy thicken. Pour gravy over the platter.
Step10
10 Min

Place the platter into the steamer and bring to steam for 10 min. Serve hot.

To prepare the dried oyster of 10

Stir-fry ginger until fragrant, add in soaked oyster and MAGGI Oyster Sauce. Add in water and simmer for 5 minutes. Leave it soaked overnight.

To prepare the scallop of 10

Soak the dried scallop in water for 1 hour, steam dried scallop for 1 hour and side aside.

To prepare chicken stock of 10

Pour water into pot, boil and add in MAGGI Homemade Concentrated Chicken Stock as chicken stock.

Step4 of 10

Cook cabbage and set aside.

Step5 of 10

Blanch prawns & broccoli separately. Removed from boiling water and plunged into iced water to halt the cooking process.

Step6 of 10

Then, pan-fried button mushrooms, set aside.

Step7 of 10

Boil water in the wok to prepare for steaming.

Step8 of 10

Meanwhile, assemble cabbage, abalone, scallops, prawns, broccoli, brown button mushrooms, roast duck, steam chicken on the platter.

Step9 of 10

Using the chicken stock prepared earlier, add in MAGGI Oyster sauce and cornstarch then stir well. Cook until the gravy thicken. Pour gravy over the platter.

Step10 of 10

Place the platter into the steamer and bring to steam for 10 min. Serve hot.

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Fortune Treasure Pot

Ingredients

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Nutrition Value

Instruction

To prepare the dried oyster

To prepare the scallop

To prepare chicken stock

Step4

Step5

Step6

Step7

Step8

Step9

Step10

To prepare the dried oyster of 10

To prepare the scallop of 10

To prepare chicken stock of 10

Step4 of 10

Step5 of 10

Step6 of 10

Step7 of 10

Step8 of 10

Step9 of 10

Step10 of 10

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