Eight Treasure Abalone Mushroom Claypot Rice

January 10, 2023

1 hr 30 min

easy

4-6 pax

Get ready to HUAT this Chinese New Year with our Eight Treasure Abalone Mushroom Claypot Rice recipe.

This auspicious one pot meal completes your reunion dinner! Pamper your tastebuds with treasures from the sea – wild abalone, fish maw, and scallops, seasoned with traditional Chinese herbs from Eu Yan Sang Singapore. These luxurious ingredients symbolise wealth, abundance, unity and happiness, ushering in all the blessings for a new year ahead.

Bold, earthy flavours of traditional Chinese herbs and mushrooms complement the savoury flavours of Superior Fish Maw and Premium Japanese Scallops from Eu Yan Sang Singapore’s Triple Prosperity Seafood Gift Set – this is the dish that will bring plenty of HUAT!

More of what you might like:

Pan Fried Fish with Soy Sauce
Mala and Tomato Hotpot Soup Base at Home
Oven Baked Chong Qing Grilled Fish

No Reviews

Ingredients

Adjust Servings

	1box Jumbo Imperial Black Gold Wild New Zealand Abalone
	Triple Prosperity Seafood Gift Set 4 Dried Mushrooms, 4 Fish Maws, 8 Dried Scallops
	10 g Eu Yan Sang Bei Xing
	30 g Eu Yan Sang Lotus Seed
	30 g Eu Yan Sang Thailand Dried Longan
	25 g Eu Yan Sang Black Fungus
	2 tbsp Cooking oil
	1 Lap Cheong (cubed)
	30 g Ginger (minced)
	4 cloves Garlic (minced)
	4 rice cups Rice
	2 cups Chicken stock
	4 rice cups Chicken stock
	150 g Chye Sim

Sauce

	1 tbsp Abalone Sauce
	1 tbsp Dark soy sauce
	1 tbsp Light soy sauce
	1 tbsp Shaoxing wine
	1/2 tsp Sesame oil
	1 tbsp Sugar
	1/2 tsp White pepper powder

Directions

Into separate bowls add scallops, dried mushrooms, fish maw, black fungus, lotus seeds and soak them in hot water for at least 30 minutes.

Mark as complete

Slice soaked black fungus, sliced soaked fish maw and soak with hot water again, sliced soaked mushrooms, slice Jumbo Imperial Black Gold Wild New Zealand Abalone, reserve juice of abalone.

Mark as complete

In the bowl with abalone juice, add abalone sauce, dark soy sauce, light soy sauce, Shaoxing wine, sesame oil, sugar, white pepper powder and mix well.

Mark as complete

In a measuring cup, reserve scallop and mushroom water.

Mark as complete

Measure out, dried longan and Bei xing.

Mark as complete

In a claypot over medium heat, add in cooking oil. Add cubed lap cheong, minced ginger and garlic. Stir fry until fragrant.

Mark as complete

Add in sliced mushrooms, black fungus, fish maw, lotus seeds, dried longan, Bei xing and stir fry for a bit.

Mark as complete

Add in 4 rice cups of jasmine rice and mix evenly. Add 2 rice cups of scallop and mushroom water, 2 cups of chicken stock. Mix evenly and turn heat down to low.

Mark as complete

Cover and cook for 10 minutes. Add in rehydrated scallops. Cook for another 10 minutes.

Mark as complete

10.

Remove scallops, add sauce mixture and mix evenly, add scallops back, add Chye sim and sliced abalone. Cover and cook for another 5 minutes.

Mark as complete

11.

Remove scallops, add sauce mixture and mix evenly, add scallops back, add Chye sim and sliced abalone. Cover and cook for another 5 minutes.

Mark as complete

12.

Serve hot.

Mark as complete

Bookmark

Eight Treasure Abalone Mushroom Claypot Rice

Ingredients

Adjust Servings

Sauce

Directions

Into separate bowls add scallops, dried mushrooms, fish maw, black fungus, lotus seeds and soak them in hot water for at least 30 minutes.

Slice soaked black fungus, sliced soaked fish maw and soak with hot water again, sliced soaked mushrooms, slice Jumbo Imperial Black Gold Wild New Zealand Abalone, reserve juice of abalone.

In the bowl with abalone juice, add abalone sauce, dark soy sauce, light soy sauce, Shaoxing wine, sesame oil, sugar, white pepper powder and mix well.

In a measuring cup, reserve scallop and mushroom water.

Measure out, dried longan and Bei xing.

In a claypot over medium heat, add in cooking oil. Add cubed lap cheong, minced ginger and garlic. Stir fry until fragrant.

Add in sliced mushrooms, black fungus, fish maw, lotus seeds, dried longan, Bei xing and stir fry for a bit.

Add in 4 rice cups of jasmine rice and mix evenly. Add 2 rice cups of scallop and mushroom water, 2 cups of chicken stock. Mix evenly and turn heat down to low.

Cover and cook for 10 minutes. Add in rehydrated scallops. Cook for another 10 minutes.

Remove scallops, add sauce mixture and mix evenly, add scallops back, add Chye sim and sliced abalone. Cover and cook for another 5 minutes.

Remove scallops, add sauce mixture and mix evenly, add scallops back, add Chye sim and sliced abalone. Cover and cook for another 5 minutes.

Serve hot.

Navigate

Social Media

Subscribe. Get Updates!

Eight Treasure Abalone Mushroom Claypot Rice

Ingredients

Adjust Servings

Sauce

Directions

Into separate bowls add scallops, dried mushrooms, fish maw, black fungus, lotus seeds and soak them in hot water for at least 30 minutes.

Slice soaked black fungus, sliced soaked fish maw and soak with hot water again, sliced soaked mushrooms, slice Jumbo Imperial Black Gold Wild New Zealand Abalone, reserve juice of abalone.

In the bowl with abalone juice, add abalone sauce, dark soy sauce, light soy sauce, Shaoxing wine, sesame oil, sugar, white pepper powder and mix well.

In a measuring cup, reserve scallop and mushroom water.

Measure out, dried longan and Bei xing.

In a claypot over medium heat, add in cooking oil. Add cubed lap cheong, minced ginger and garlic. Stir fry until fragrant.

Add in sliced mushrooms, black fungus, fish maw, lotus seeds, dried longan, Bei xing and stir fry for a bit.

Add in 4 rice cups of jasmine rice and mix evenly. Add 2 rice cups of scallop and mushroom water, 2 cups of chicken stock. Mix evenly and turn heat down to low.

Cover and cook for 10 minutes. Add in rehydrated scallops. Cook for another 10 minutes.

Remove scallops, add sauce mixture and mix evenly, add scallops back, add Chye sim and sliced abalone. Cover and cook for another 5 minutes.

Remove scallops, add sauce mixture and mix evenly, add scallops back, add Chye sim and sliced abalone. Cover and cook for another 5 minutes.

Serve hot.

You may like these too

Cantonese Fried Bee Hoon

Itek Tim

Crispy Stuffed Lotus Root

Fried Nian Gao

Login

Register

Subscribe. Get Updates!