Intermediate
35
min.
4
Directions
- Heat a pan/wok, and add in Golden Bridge Waxed Pork when wok is hot. Lightly fry till fragrance is released.
- Add shallots, chili padi, coriander roots, and lightly toss the ingredients for 30 seconds.
- Add the scallops, caixin stems, brown sugar, white cabbage and lightly toss for another 30 seconds.
- Pour in the chicken broth. Turn the heat to medium and bring it to a boil, then turn down the heat to simmer for 10 minutes.
- Next, add in the mushrooms, fresh sea cucumber, Golden Bridge Waxed Duck leg, chicken wings, and let it simmer for another 20 to 25 minutes.
- After 20 to 25 minutes of simmering, add in soya sauce and pepper to taste. Turn off the heat. Ready to serve.
This recipe is suitable for:
-
Golden Bridge Waxed Pork 200g – CNY Special
-
Golden Bridge Waxed Duck Leg 130g CNY Special
- 100 gram Golden Bridge Waxed Pork (pre-blanched in hot water for 3 minutes before use)
- 1 pc Golden Bridge Waxed Duck Leg (pre-blanched in hot water for 3 minutes before use)
- 8 pcs chicken wings (cut into half)
- 5 pcs flower mushrooms (pre-soaked in warm water for 20 minutes to soften)
- 2 tbsp dried small scallop (pre-soaked)
- 180 gram fresh sea cucumber
- 8 cai xin stems (cut to bite size)
- 120 grams white long cabbage
- 3 stalks coriander roots (lightly smashed)
- 3 cups or 675ml light chicken broth
- 5 pcs shallots (thinly sliced)
- 2 to 3 pcs red or green chili padi
- 1 tbsp brown sugar
- 2 tbsp soya sauce
- A pinch of white pepper