Jan 26, 2012

Prosperity Pot 发财一品锅

Prosperity Pot - An auspicious dish for Chinese New Year. This was my first attempt to cook this for our reunion dinner. Lots of step in the preparation but is worth all the efforts as it turn out quite well. Definitely going to cook this again.  

A Prosperity Pot filled with premium ingredients - Sea cucumber, dried scallop, dried oyster, dried mushroom, black moss and chicken.   

Prosperity Pot 发财一品锅 (serve 10)
Ingredients A (Sea Cucumber)
10 nos Sea Cucumber (ready to use) - cut in pieces
5 slices Ginger
2 stalks Spring Onion
1 tbsp Hua Diao Wine
1 tbsp Dark Soya Sauce
600 ml Water

1. Heat 1 tbsp oil, fry ginger and spring onion till fragrant. 
2. Drizzle with wine, add water, dark sauce and sea cucumber, cook for 5 mins.
3. Remove sea cucumber. Discard ginger and spring onion. Set aside. 

Ingredients B (Black Moss)
20g Black Moss (Fat Choy)
2 slices Ginger
1 stalk Spring Onion
1 tbsp Hua Diao Wine
1 tbsp Concentrated Chicken Stock
300 ml Water

1. Heat 1 tbsp oil, fry ginger and spring onion till fragrant.
2. Drizzle with wine, add water, chicken stock and black moss, cook for awhile approx 10 mins.
3. Remove and drain out the water. Discard ginger and spring onion. Set aside.

Ingredients C (Braised mid-wings)
1 kg Chicken Mid-Wings
3 cloves Garlic
3 pcs Cardamon
1 tbsp Dark Sauce
1 tsp Sugar
1/2 tsp Vetsin
1 tbsp Oyster
1 tbsp Wine
600 ml Stock
1 litre Water

1. Place all Ingredients C except mid wings into a pot, bring it to boil and add mid wings.
2. Lower heat to simmer till chicken is just cooked. Remove mid wings, set aside.
3. Retain the braised sauce for later use.

Ingredients D (Mushroom)
200g Dried Shitake Mushroom (soaked & de-stemmed)
10 nos Large Dried Oyster (Scald with hot water)
12 nos Dried Scallop
8 slices Ginger
4 cloves Garlic
Chinese Coriander
1 tbsp Oyster Sauce
1 tbsp Light Sauce
1.5 tsp Sugar
1/2 tsp Salt
2 tbsp Hua Diao Wine
Thickening - 2 tsp cornflour + 2 tbsp water

1. Heat 1 tbsp cooking oil & 1 tbsp sesame oil, fry ginger, garlic, scallop and dried oyster till fragrant.
2. Add in mushroom, fry for awhile. Drizzle in wine, add seasoning and fry till fragrant.
3. Add in braised chicken sauce (from Ingredient C) and simmer the mushroom till soften.
4. Add in cooked sea cucumber and mid wings, cook for 8-10 mins. 
5. Thicken the gravy. Top with cooked black moss (fat choy) and garnish with chinese coriander to serve.  

I am submitting this post to Aspiring Bakers #15 - Auspicious Dishes for CNY (January 2012) hosted by me, Wen of Wen's Delight!


Angeline said...

Lovely dish during CNY. Authentic cusine during CNY. Gong Xi Fa Cai Wens

angeline ong said...

Lovely dish during CNY. Authentic cusine during CNY. Gong Xi Fa Cai Wens

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