Lunar New Year Pen Cai Recipe | Bosch Home Appliances

Ingredients

20ml Cooking Oil	150g Rehydrated Jew’s Ear (Black Fungus)
30ml Water	150g Rehydrated Shiitake Mushroom
1.5L Chicken Stock	200g Broccoli Florets
1 Medium Sized Carrot	300g Roasted Duck Meat
1 Medium Sized White Radish	300g Roasted Pork Belly
1 Rehydrated Sea Cucumber	2 Tablespoons Sesame Oil
6 Scallops	2 Tablespoons Dark Soy Sauce
6 Baby Corns	2 Tablespoons Light Sauce
12 Abalones (Canned, and keep the stock)	3 Tablespoons Corn Starch
12 Fresh Clams	3 Tablespoons Oyster Sauce
12 Fresh Prawns	4 Tablespoons ‘Hua Tiao’ Chinese Wine
20g Black Moss (‘Fat Choy’)	To Taste White Pepper
30g Old Ginger	To Garnish Red Chilli
50g Garlic	To Garnish Spring Onion
50g Shallots

Methods

1. Peel the carrot and white radish, and cut into thick slices.

2. Cut the sea cucumber and Jew’s ear into thick slices.

3. Using a MaxoMixx Hand Blender, blend the old ginger, shallots and garlic together.

4. In a heated casserole, add in cooking oil, and the fresh clams. Deglaze with ‘Hua Tiao’ wine, cover the casserole to cook the clams. Once cooked, the clams should open, then remove the clams and set them aside.

5. In the same pot, add sesame oil and fry the blended ginger, shallots and garlic until slightly brown and fragrant

6. Add in oyster sauce, chicken stock, abalone stock, light soy sauce and dark soy sauce. Bring the stock to simmer.

7. Preheat the oven to 190°C using ‘4D Hot Air’ Mode.

8. Add in the prawns, sea cucumber, abalone, scallops, the white radishes, carrots, baby corns, Jew’s ears, shiitake mushrooms, and black moss (fat choy).

9. Place the pot in the oven and cook for 20 minutes. Then add in broccoli, clams, roasted pork belly and roasted duck meat. Cook for another 10 minutes in the oven or until all ingredients are cooked through.