Ingredients and Seasoning for White Radish Pork Belly
Swanson Superior Scallop Broth500mL
Pork Belly200g (chunked)
Shirataki Knots100g
Ginger3 slices
Shallot2 pcs (sliced)
White Radish1 pc (chunked)
Garlic1 tsp (chopped)
Salt1 tsp
Oyster Sauce1 tbsp
Soya Sauce1 tsp
Dark Soya Sauce1 tsp
Rock Sugar1 tbsp
Shaoxing Rice Wine1 tsp
Seasoning for Dried Scallop
Oyster Sauce1 tbsp
Soya Sauce1 tbsp
Salt1 tsp
Seasoning for Dried Mushroom
Oyster Sauce1 tbsp
Soya Sauce 1 tbsp
Salt1 tsp
Sugar1 tbsp
Ginger3 slices
Cornstarch1 tsp
1
Soak dried scallops in water until softened. Add seasoning and steam for 20 minutes until softened and well cooked.
2
Soak dried mushrooms in water until softened. Mix with seasoning and steam for 20 minutes until burst with flavour.
3
Soak dried oysters in water until softened. Steam for 10 minutes to softened and well cooked.
4
Grease a pot with some oil over medium heat. Stir fry ginger and shallot until fragrant. Add abalone to sauté until fragrant then add seasoning. Bring to boil then braise on low to medium heat for 20-30 minutes until abalone softened and sauce reduced.
5
To cook white radish and pork belly, heat the pot, stir fry ginger, shallot and garlic. Add pork belly and pan fry until turned golden. Add Swanson Superior Scallop Broth and the rest of seasoning, cook for 10 minutes. Add white radish and shirataki knots to slow stew for another 20-30 minutes until both pork belly and white radish softened.
6
Remove head for prawns and season with little salt. Pan fry on medium heat until turned golden and crispy. Set aside.
7
In a clay pot, put in white radish and pork belly, then dried oysters, dried scallops, dried mushrooms, steamed chicken, roast goose, boiled broccoli, prawns respectively and serve.
Marinate the dried scallop, dried mushroom and broccoli with Swanson No Added MSG Concentrated Chicken Stock helps to save using other seasonings as well as enhance the umami taste.
