Recipe

Braised Vegetables In Dangui And Chicken Stock Recipe

Add Step-by-Step Photos	Wiffy / All my dishes 1 year, 8 months ago This is a flavourful and palate of vegetables and scallops. The Chinese name is “花开富贵” because the ingredients are un-cut and look like flowers). I adapted this recipe from a free booklet of recipes which knorr chicken cubes were distributing over Lunar New Year. ... More Prep:10m Cook:20m Servings:3	Wiffy
	chinese auspicious

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Ingredients

10 danggui slices

3 cups water

100g broccoli flowers

5 shitake mushrooms

50g carrot, sliced thinly

100g white scallops

1 spring onion stalk

cornflour solution (1 tbsp cornflour mixed with 2 tbsp water)

Sauce:

1 cup of chicken broth

1 tsp sesame oil

1 tsp Chinese cooking wine (Hua Teow wine)

Directions

In a pot, add danggui slices with water and bring to a boil. Blanch broccoli, mushrooms and carrots in the dangui stock for 5 minutes and arrange on a plate. Reserve the danggui slices for next step.

Heat saucepan. Add in pre-prepared sauce, spring onion stalk and the danggui slices used earlier and bring to a boil.

Add scallop into saucepan till it’s cooked. Arrange scallops on the plates. Discard spring onion and danggui slices.

Thicken mixture with cornflour solution. Pour over vegetables. Serve hot.

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