Auspicious Chinese New Year Pen Cai

Name: Auspicious Chinese New Year Pen Cai
Ingredients: 150g dried fish maw (soaked and soften); 8 Chinese shitake mushroom (soaked and soften - reserve soaking liquid); 2 lobster tails; 8 black tiger prawns; 8 fresh scallops; 200g roast duck; 200g roast pork; 150g broccoli (floret only); 50g dried beancurd skin (soaked in a bowl of water for 15 min until it turns a pale shade); 150g carrot (peeled & cut into flower shape); 200g nappa cabbage (cut into chunks); 250g white radish (cut into chunks); ½ tbsp goji berries (soaked in a bowl of water); 1 tbsp oil; 1 tbsp chopped garlic; 2L of chicken stock; 120ml oyster sauce; 60ml fish sauce; 1 tbsp dark soy sauce; 2 tsp sugar; 60ml Hua Tiao wine; 4 tbsp corn flour; 4 tbsp water

asianinspirations.com.au

Pen Cai refers to a traditional Chinese dish where the best ingredients are gathered and presented in one pot. For an inviting bowl at the table…

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Cooking tools:

Spider strainer
Stove
Pot
Cutting board
Chef's knife
Ladle
Slotted spoon
Wooden spoon
Mixing bowl

Ingredients

150g dried fish maw (soaked and soften)
8 Chinese shitake mushroom (soaked and soften - reserve soaking liquid)
2 lobster tails
8 black tiger prawns
8 fresh scallops
200g roast duck
200g roast pork
150g broccoli (floret only)
50g dried beancurd skin (soaked in a bowl of water for 15 min until it turns a pale shade)
150g carrot (peeled & cut into flower shape)
200g nappa cabbage (cut into chunks)
250g white radish (cut into chunks)
½ tbsp goji berries (soaked in a bowl of water)
1 tbsp oil
1 tbsp chopped garlic
2L of chicken stock
120ml oyster sauce
60ml fish sauce
1 tbsp dark soy sauce
2 tsp sugar
60ml Hua Tiao wine
4 tbsp corn flour
4 tbsp water