Braised Broccoli in Dangui and Chicken Stock

Happy Chinese New Year everyone!

I’m leaving for sunny wintry Tokyo in a few hours time. As usual, I think I won’t be sleeping tonight because I’m afraid I will oversleep and miss my flight (sounds silly) =x Didn’t expect Tokyo to be this cold and I thought I already made up my mind that I wouldn’t travel to cold places (hate the heavy luggage, coldness, thick clothing etc) after my previous trips, argh =P

Anyway, here’s a little CNY recipe to usher in the new year of the Rat. The Chinese name is “花开富贵” (I think because the ingredients are un-cut and look like flowers) and I modified it from the free recipes booklet given by knorr cubes.

Ingredients
10 danggui slices
3 cups water
100g broccoli flowers
5 shitake mushrooms
50g carrot, sliced thinly
100g white scallops
1 spring onion stalk
cornflour solution (1 tbsp cornflour mixed with 2 tbsp water)

Sauce:
1 cup of chicken broth
1 tsp sesame oil
1 tsp Chinese cooking wine (Hua Teow wine)

Directions
1. In a pot, add danggui slices with water and bring to a boil. Blanch broccoli, mushrooms and carrots in the dangui stock for 5 minutes and arrange on a plate. Reserve the danggui slices for next step.
2. Heat saucepan. Add in pre-prepared sauce, spring onion stalk and the danggui slices used earlier and bring to a boil.
3. Add scallop into saucepan till it’s cooked. Arrange scallops on the plates. Discard spring onion and danggui slices.
4. Thicken mixture with cornflour solution. Pour over vegetables. Serve hot.

Tagged as: carrot, Chicken, Chinese herb, mushroom, white scallops