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PROSPEROUS PEN CAI WITH CHICKEN-SCALLOP BROTH

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

34.775 g

Sodium (mg)

1549.827 mg

Vitamin A (IU)

2908.066 IU

Saturated Fat (g)

91.354 g

Energy (kcal)

4577.473 kcal

Fat (g)

319.078 g

Trans Fat (g)

1.822 g

Salt (g)

3.87 g

Calcium (mg)

267.948 mg

Monounsaturated Fat (g)

135.309 g

Cholesterol (mg)

1511.064 mg

Iron (mg)

20.021 mg

Vitamin C (mg)

45.887 mg

Fibre (g)

2.584 g

Sugars (g)

22.77 g

Protein (g)

369.113 g

Potassium (mg)

4060.994 mg

Total

139.101 g

6199.309 mg

11632.266 IU

365.416 g

18309.891 kcal

1276.313 g

7.287 g

15.48 g

1071.793 mg

541.238 g

6044.258 mg

80.085 mg

183.548 mg

10.338 g

91.08 g

1476.453 g

16243.975 mg

  • fresh ingredients
  • 120 g white cabbage
  • 180 g fresh sea cucumbers (pre-soaked to soften)
  • 8 chicken wings (pre-fried to crispy)
  • 8 tiger prawns
  • 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
  • chicken broth
  • 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.