Ingredients
MAGGI® Concentrated Chicken Stock
2 tbsp
MAGGI® Oyster Sauce
7 tbsp
Dried Oysters
8
Cornstarch
20 g
Braised Abalone
8 pcs
Dried Scallops
8 pcs
Chinese Cabbage
500 g
Brown Button Mushroom
8
Roasted Duck Thigh
2 pcs
Steam Chicken Thigh
2 pcs
Prawns
8 pcs
Broccoli
100 g
Oil
1 tsp
Ginger
1 in
Water
600 ml
Directions
Step 1
Stir-fry ginger until fragrant, add in soaked oyster and MAGGI® Oyster Sauce. Add in water and simmer for 5 minutes. Leave it soaked overnight.
Step 2
Soak the dried scallop in water for 1 hour, steam dried scallop for 1 hour and set aside.
Step 3
Add MAGGI® Concentrated Chicken Stock into boiling water to make chicken stock.
Step 4
Cook cabbage and set aside. Pan-fry button mushroom, set aside.
Step 5
Blanch prawns & broccoli separately and plunge into iced water to halt the cooking.
Step 6
Boil water in the wok to prepare for steaming.
Step 7
Meanwhile, assemble cabbage, abalone, scallops, prawns, broccoli, brown button mushroom, roast duck, steam chicken on the platter.
Step 8
Add in MAGGI® Oyster Sauce and cornstarch to chicken stock, stir well till gravy thickens.
Step 9
Pour gravy over platter and place into the steamer and bring to steam for 10 minutes. Serve hot!
Sign Up Our Newsletter Now!
Sign Up To Our Newsletter Now