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Jan
13

PEN CAI RECIPE FROM NESTLÉ SINGAPORE

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I remember seeing this pen cai recipe in the news paper last year (2011), but I totally forgot to copy it down.  Luckily, after some googling, I manage to find it at Nestlé Singapore website (www.nestle.com.sg).

So if you are keen to cook it at home, here’s the Prosperity Pen Cai recipe from Nestlé Singapore below:

Ingredients (A)
2 tablespoon oil
4 cloves garlic (finely chopped)
20g young ginger (thinly sliced)
100g chinese shitake mushroom (soaked and de-stemmed)
300g bai ling mushroom (sliced)
5 pcs canned baby abalone
100g sea cucumber – ready to use (sliced, pre-blanched)

Seasoning (A)
2 tablespoon MAGGI Healthier Choice Premium Oyster Sauce
½ tablespoon sugar
2 tablespoon chinese wine (optional)
1 bowl water and ½ tablespoon cornstarch (combine well)

Preparation (A)
1) Heat oil in wok.   Add garlic and ginger, stir fry till fragrant.
2) Add chinese shiitake and bai Ling mushrooms, stir fry for 2 minutes.
3) Add abalone, sea cucumber, seasoning, bring to boil.   Simmer for 5 minutes, stirring occasionally.  Set aside.

Ingredients (B)
600g skinless chicken (cut into chunk sizes)
40g ginger (finely shredded)
1 cube MAGGI Healthier Choice Less Salt Chicken Stock Cube
1½ tablespoon dark soya sauce
1 tablespoon MAGGI No Added MSG Seasoning
5 tablespoon sesame oil
1 tablespoon sugar
A pinch ground white pepper

Seasoning (B)
3 tablspoon oil
30g ginger (finely shredded)
4 cloves garlic (peeled and sliced)
40g spring onion (cut into length sizes)
30g chinese coriander with roots (sliced)
4 tablespoon chinese wine (optional)
2 bowls water and 1 tablespoon cornstarch (combine well)

Preparation (B)
1) Marinate chicken with all the other ingredients and set aside for 10 minutes.
2) Heat oil in a wok.  Add ginger, garlic, spring onion and chinese coriander, stir fry till fragrant.
3) Add marinated chicken, cornstarch with water and chinese wine, bring to boil.   Simmer for 10 minutes and stir occasionally.   Set aside.

Ingredients (C)
2 tablespoon oil
2 cloves garlic (finely chopped)
400g chinese cabbage (roughly cut and blanched)
350g baby corn
200g asparagus (sliced)
100g carrot (sliced and blanched)

Seasoning (C)
1 cube MAGGI Healthier Choice Less Salt Chicken Stock Cube
1 tablspoon fermented red bean curd (mashed)
1 teaspoon sugar

Preparation (C)
1) Heat oil in wok.   Add garlic, stir fry till fragrant.
2) Add all the blanched vegetables, stir fry for 1 min.
3) Add seasoning, stir well for 2 minutes.  Set aside.

Ingredients (D)
100g dried oyster (soaked for 5 minutes)
300g large prawn (trimmed)
200g fish maw (soaked for 5 minutes, cut to 3cm)
2 tablespoon chinese wine (optional)

Method
1) Place the stewed chicken with the gravy (B) at the bottom of the clay pot.
2) Assemble the cooked mixed vegetables (C) on top of the stewed chicken and pour the balance of the (C) sauce over the mixed vegetables.
3) Next, assemble (A) over the mixed vegetables and pour over the sauce.
4) Assemble (D) over (A).
5) Pour Chinese wine over (D).  Cover the pot, bring to boil and simmer at low fire for 30 minutes.  Serve hot.

Wow, what ”a bit” of work to be done here, hehehe!  ;)

Just by looking at the preparation and procedure of cooking this dish, make me realise how much effort were put in by the chef.  That’s why I said sometimes certain dish is better to be eaten at the restaurant, or being done by others (what an excuse to be lazy hah)!  ;P

Happy cooking!

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