Eight Treasure Abalone Mushroom Claypot Rice

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!

 

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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

1.

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

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2.

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.

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3.

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.

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4.

In a measuring cup, reserve scallop and mushroom water.

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5.

Measure out, dried longan and Bei xing.

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6.

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

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7.

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

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8.

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.

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9.

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

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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.

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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.

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12.

Serve hot.

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