Festive Pen Cai with Fortune Baby Abalone 富贵满堂 (财神鲍鱼盆菜)

Ingredients:

• 1 can of Fortune Baby Abalone
• 500g of Roasted Pork
• 10 pcs of Duck Webs or Chicken Feet
• 300g of Chicken Thigh Meat
• 10 pcs of Dried Mushrooms
• 10 pcs of Dried Scallops
• 10pcs of Cooked Big Prawns
• 100g of Soaked Fish Maw
• 100g of Soaked Fa Cai
• 200g of Lotus Root
• 200g of Broccoli
• 1 tsp of minced Garlic
• 1 tsp of minced small Onion

Seasonings:

• 2 tbsp of Fortune Abalone Sauce
• 1 tbsp of Sugar
• 1/2 tsp of salt
• 1 tsp of Pepper Powder
• 1 tbsp of Light Soy Sauce
• 2 tbsp of Dark Soy Sauce
• 1 tbso of Sesame Oil
• 1 tsp of Corn Starch
• 1 tbsp of Chinese Cooking Wine (optional)

Steps:

1. Blanch Chinese mushrooms (soaked) . Drain away water and remove stems from mushrooms.
2. Blanch broccoli in the hot water for 5-10 mins. Add a pinch of salt and minute oil to the mixture.
3. Boil  Dried Scallops for 10 mins. Keep water for later use.
4. Marinate Duck Webs and Chicken Thigh  by adding Fortune Abalone sauce, Light Soy Sauce and Dark Soy Sauce.
5. Stir-fry Onions and Garlic until fragrant .Add in Sesame Oil, Chicken Stock, Scallops, Chinese Mushrooms, marinated Duck Webs, Chicken Thigh, Roasted Pork , Prawns and let it simmer in low-medium heat for 20 mins.
6. Layer the clay pot with all the ingredients and top it off with Fortune Baby abalones.
7. Pour in remaining chicken stock and corn starch mixed with water. Cover the lid of the pot steam over high heat for 2 hours.
8. When ready to serve, drizzle with Chinese Wine.