盆菜 II

My second 盆菜 for this 2015. I have changed the sequence of some layers and it turned out prettier and more appetizing. Though I did not use a claypot, I was cooking this for only 3 pax, so erm...I used a normal cooking pot. But it turns out good too except it isn't like claypot in keeping it warm. 

Again, the Step By Step Ingredients and Instruction;

Base Layer

Ingredients
4 pieces of skinless chicken thighs, cut into chunks
Seasoning A
5 slices of Ginger, shredded (I pounded the ginger)
1 tbsp of Dark Soy Sauce
5 tbsp of Chinese Wine (hua diao or shaoxing)
1 tbsp of Sesame Oil
1 tbsp of Sugar
A dash of Ground White Pepper
Sauce
3 to 4 slices of Ginger, shredded
4 Garlic cloves, peeled and finely chopped
2 stalks of Spring Onion, cut into 2 inches length
2 Chinese Coriander with roots, sliced
5 tbsp of Chinese Wine (hua diao or shaoxing)
500g Chicken Stock
2 tbsp of Cornstarch with water

Preparation

1. Marinate the chicken with the seasoning A. Set aside for 15 minutes.
2. Heat some oil in the wok. Stir fry the garlic, ginger, spring onion and Chinese coriander till fragrant. 
3. Add in the marinated chicken. Give it a few toss. Add the stock, chinese wine and cornstarch with water and bring it to a boil. Simmer for a few minutes and stir occasionally. Set aside. 

Second Layer

Ingredients
2 cloves of Garlic, finely chopped
1 Nappa cabbage, roughly cut
1 palm sized Carrot, sliced
Seasoning
1 bowl of chicken broth

Preparation

1. Heat a little oil in the wok. Add in the garlic and stir fry till fragrant.
2. Add in all the vegetables and stir fry for a minute
3. Pour in the broth and stir for another minute. Set aside.

Third Layer

Ingredients

4 cloves of Garlic, finely chopped

3 thinly sliced of Ginger,

5 Shiitake Mushrooms, I quartered my mushroom cos they are huge. Remember to soak them in advance.

1 can of Golden Chef baby abalone (I will increase mine to 2 cans)

6 Sea Cucumbers, Cook in water for 10 minutes. Drain and coarsely sliced

10 Conpoy (dried scallops), Soak in water for 15 minutes 

Seasoning

2 tbsp of Oyster Sauce

1 tbsp of Sugar

2 tbsp of Chinese Wine (hua diao or shaoxing)

1 soup bowl of chicken broth & the water from soaking the conpoy

1/2 tbsp of cornstarch

Preparation

1. Combine the seasoning in a bowl. Mix well. Set aside
2. Heat a little oil in the wok. Add in the garlic and ginger and stir fry till fragrant.
3. Add the mushrooms and stir fry for 2 minutes. 
4. Add in the abalones,sea cucumbers and conpoy in. Stir well. 
5. Pour the bowl of seasoning and bring to a boil. 
6. Pick the abalones in a separate bowl and set aside.

Top Layer

Ingredients

1 Broccoli, cut into flowerets

10 Fresh Scallops

14 Fresh Prawns (I peel off the shells except the heads & tails for easy eating)

Seasoning

Chinese Wine (hua diao or shaoxing)

Preparation

1. Blanch the broccoli and set aside. 
2. Blanch the prawns in a pot of hot water. Once both side of the prawn turn orange, remove them from the pot and set aside. 
3. Place the Base Layer at the bottom of the claypot.
4. Arrange the Second Layer on top of the stewed chicken (Base layer), pour the sauce on it.
5. Pour the Third Layer on top of the vegetable (Second layer).  
6. Arrange the blanched broccoli and prawns, the abalones and the uncooked scallops on top. Pour Chinese Wine over it. *I have been pretty generous with the wine. 
7. Cover the pot with the lid and bring it to a boil. 
8. Turn off the heat. Serve hot. 

There you go! This way the broccoli, prawns, scallops and those vegetables at the second layers will not be overcooked.