8 flower mushrooms (pre-soaked in warm water for 20 mins)
48 g dried flower shrimp
30 g flat green peas
1 abalone (optional)
250 g sliced roasted shduck (optional)
chicken - scallop broth
3 tbsp Knorr hao chi all-in-one seasoning
1 sprig onion bulb (lightly smashed)
1 tbsp red shallots (thinly sliced)
1 tbsp rock sugar
3 dried scallops
3 cups chicken broth
3 tbsp cornstarch
2 tbsp olive oil
2 Knorr chicken cubes
50 g rock sugar
2000 ml water
1 peeled green apple (cut to 4 parts and remove seeds)
1 To make the chicken-scallop broth, put KNORR CHICKEN CUBES, sugar, green apple with water together well in a pot and bring to boil then simmer for 3 mins.
2 Heat up a wok or pot with olive oil, fry the shallot to fragrant, then add in the spring onion bulb and continue frying for a minute.
3 Add in all of the fresh ingredients and pour in the chicken-scallop broth then bring to a boil and simmer for 15mins or until the cabbage is soft.
4 If prefer a thick broth base, you may add cornstarch until the desired thickness is achieved. Then, scoop the ingredients and arrange neatly as shown in the picture. We suggest for cabbage to be at the base of your bowl.
5 To cook the Pen Cai, preheat the oven (to 120 deg cel) or steam to cook directly on the stove for 30 to 40 mins.
6 For greater taste, always ensure your chicken wings are fresh and not frozen!