Braised vegetables in dangui and chicken stock
From wiffy 17 years ago
- 20 minutes to make
- Serves 3
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. Read more See less
Ingredients
- 10 danggui slices shopping list
- 3 cups water shopping list
- 100g broccoli flowers shopping list
- 5 shitake mushrooms shopping list
- 50g carrot, sliced thinly shopping list
- 100g white scallops shopping list
- 1 spring onion stalk shopping list
- cornflour solution (1 tbsp cornflour mixed with 2 tbsp water) shopping list
- Sauce: shopping list
- 1 cup of chicken broth shopping list
- 1 tsp sesame oil shopping list
- 1 tsp Chinese cooking wine (Hua Teow wine) shopping list
How to make it
- 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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