Noob Cook Recipes



What's
New
Beef Bulgogi Recipe Multigrain Rice Recipe Ssamjang Recipe Lady Finger with Sambal Belacan Dip Recipe Summer Rolls Recipe Pumpkin Soup in Pumpkin Bowl Recipe

Braised Broccoli in Dangui and Chicken Stock

   

Braised vegetables 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 shiitake 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.

                                           

Leave a Comment





5 Responses to “Braised Broccoli in Dangui and Chicken Stock”

  1. Rasa Malaysia — February 10, 2008 @ 4:33 am

    Gong Xi Fa Cai…I like the star shape carrots???

    Reply

  2. didally — February 11, 2008 @ 5:01 pm

    Happy CNY! I really like how you use chinese herbs to liven up the dish.

    Reply

  3. Ed the Gent — February 12, 2008 @ 10:08 am

    A very simple and swift braise, something I am not used to (I tend to go for the arduous, long, and ultimately unsuccessful braises). Have a fantastic time in Japan.

    Reply

  4. tigerfish — February 12, 2008 @ 11:14 am

    Happy CNY! Enjoy your time in JP!

    Reply

  5. Leh Hong — November 22, 2010 @ 6:04 am

    How do you cut the carrots into star shape?Can u pls teach me?
    Thank you.

    Reply