Wealthy Bowl (Poon Choi)

Wash and cut sea cucumber into pieces.

Heat oil in pot, stir-fry ginger, shallots, garlic until golden brown.

Add in sea cucumber, stir-fry for 5 minutes.

Add water and mix well.

Add chicken carcass, abalone slices and season with AJI-SHIO® Flavoured Black Pepper, oyster sauce and sugar.

Cover and simmer for 45 minutes over medium heat Stir every 5 min for even cooking.

Once ready, set aside.

Use sea cucumber with thick flesh for better texture.

May opt to use frozen sea cucumber for easy process. Pre-soaked is not required, just defrost the sea cucumber before cooking.

The recipe can be prepared in advance and keep chill in fridge. Simply warm up before serving.

Rinse the mushroom and cut the stem.

Heat oil in pot, stir-fry ginger, shallots, garlic until golden brown.

Add in mushroom and cook for 5 minutes.

Add in water and mix well.

Add in chicken carcass and season with Rasa Sifu™, AJI-SHIO® Flavored Pepper, fish sauce and sugar. Mix well.

Cover and braised for 1 hour over low heat. Stir the braising every 20 minutes for even cooking.

Once ready, set aside.

Use dried mushroom with thicker flesh for better texture.

This recipe can be cooked and chill in advance. Simply warm up before serving.

Blanch the fish maw in hot water until soft, drain and set aside.

Heat oil in pot, stir-fry ginger, shallots and garlic until fragrant.

Add in fish maw, stir-fry for 5 minutes.

Add water, stir well.

Add in chicken carcass, dried oyster and season with AJI-NO-MOTO®, salt and light soy sauce.

Cover the pot and simmer for 1 hour over medium heat. Stir the braising every 15 minutes.

Once ready, set aside.

Good fish maw fried or dried, will have even yellow color and choose with fairly thick for better bite-feel

This recipe can be cooked and chill in advance. Simply warm up before serving.

In a bowl, mix TUMIX® Chicken Stock, ginger juice, sugar and corn flour.

Marinate chicken drumsticks with the mixture for minimum 4 hours

Before steaming, sprinkle wolfberries on top.

Bring water to boil and steam for 20 min over low heat.

May marinate the chicken drumsticks in the fridge overnight for better taste.

If the chicken drumstick is marinating in the fridge overnight, let them set in room temperature for ½ hour before steaming.

Steaming over low heat will make the chicken tender and juicy.

Clean and wash the prawns. Let it dry.

Sprinkle with Seri-Aji® Anchovy Fried Rice Seasoning.

Toss and make sure they are well coated. Marinate the prawns for 20 minutes.

Heat the cooking oil and fry them about 8-10 minutes until golden.

Drain the excess oil.

Mix all ingredients in a bowl until well combined.

Bring water to boil and scoop the paste in to boiling water.

The prawn balls will float to the surface, indicate that it is cooked.

Remove from the pot and set aside.

Substitute: Use ready-made prawn balls for less preparation time

Bring water to a boil, add cooking oil and AJI-NO-MOTO®.

Add Chinese cabbage and broccoli, cook for 8-10 minutes.

Remove from pot and drain.

Heat the cooking oil, fry yam until golden.

Combine and strain braised sea cucumber sauce, braised Chinese mushroom sauce, braised fish maw sauce and canned abalone sauce. Simmer and mix well.

Use a wide heat proof container, arrange Chinese cabbage and fried yam at the bottom of the container.

Arrange steamed chicken drumsticks, braised mushroom, prawn balls, fish maw, dried oyster, fried prawn, sea cucumber, broccoli and canned abalone in the container.

Pour in the combined sauce.

Braised the Poon Choi for 5-10 minutes and ready to serve.