Scorched Cabbage Spiced Chicken and Scallop XO Sauce | Club House for Chefs

Ingredients

• Scorched Cabbage | Serves 4
• 1 each Napa cabbage
• 1 cup Korean Style BBQ Seasoning 765G
• 2 Lime
• 1 tsps Club House ® Coriander Seed, Ground
• Spiced Chicken and Scallop XO Sauce | Serves 4
• 2 Chicken thighs, chopped
• 50 g Scallops, dried
• 75 g Shrimp, dried
• 400 g Red bean paste
• 200 g Oyster sauce
• 21 g Thai chilis
• 350 g Red shallots, peeled and minced
• 75 g Ginger, peeled and finely chopped
• 500 g Wine
• 1000 g Peanut oil
• 50 g White sugar