Asian - style Family Main course

Fortune Treasure Pot

Name: Fortune Treasure Pot
Prep time: PM75.00T
Cook time: PM55.00T
Total time: PM140.00T
Cuisine: Asian - style, Chinese - style
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

140Min

Challenging

A unique combination of different ingredients, cooked with a delicious yet tasty sauce, a symbol of luxury in conjunction with the New Year!

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

Energy

309.72 kcal

Carbohydrates

10.57 g

Protein

32.28 g

Fats

14.86 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.