Yi Pin Guo – 一品锅

Make this sumptuous and delicious dish at the comfort of your own home!

Full of hearty goodness, this Yi Pin Guo recipe is a perfect combination of flavor for a family get-together feast! We made use of sea cucumber, fish maw, tiger prawns, scallops, abalone, well… you get the point, there’s so much goodness in this that it’s bound to be a meal favourite at any dinner table.

We pressure cooked the abalone and chinese mushrooms, resulting in completion of this in about an hour or so. Preparation might take a bit of work,  but it’s all well worth it once the dish is complete. We got our ingredients from our partner Redmart, so check our their list of fresh ingredients right here:- http://rm.sg/yipinguo

Click to rate this recipe!

  • Servings: 4

  • Time: 1 hr

  • Skill: Intermediate


  1. 300g sea cucumber

  2. 80g fish maw

  3. 8 tiger prawns

  4. 10 scallops

  5. 7 abalone

  6. 250g baby Wongbok

  7. 300g broccoli

  8. 300g fried yam

  9. 8 dried Chinese mushrooms (soaked to soften)

  10. 1 litre chicken stock

  11. 500ml water

  12. 5 tbsp abalone sauce

  13. 4 tbsp Shaoxing wine

  14. 10g rock sugar

  15. ¼ tsp pepper

  16. 1 tbsp oil

  17. 15g ginger (sliced)

  18. 1 stalk spring onion (cut into 5cm length)

  19. Oil for deep frying


  1. Wash and clean 7 abalones. Discard the shells.

  2. Cut 250g baby Wongbok into halves.

  3. Cut 300g sea cucumber into 5cm lengths.

  4. Soak 80g fish maw until softened. Cut into 5cm lengths.

  5. Soak 8 dried Chinese mushroom until softened. Cut off the stems.

  6. Cut 300g broccoli into florets.

  7. In a pressure cooker, place the abalones, 8 softened dried Chinese mushrooms, 500ml water, 500ml chicken stock, 10g rock sugar, 2 tbsp Shaoxing wine, 2 tbsp abalone sauce and ¼ tsp pepper.

  8. Pressure cook for 15 to 20 minutes.

  9. Remove the abalone and Chinese mushrooms from the stock.

  10. Strain and reserve the stock.

  11. Peel and cut yam into 1½cm thick slices. Deep fry until golden brown. Drain and set aside.

  12. Heat up 1 tbsp oil in a claypot on medium heat.

  13. Stir fry ginger and spring onions until fragrant.

  14. Pour in remaining 500ml chicken stock, reserved abalone stock, 3 tbsp abalone sauce and 2 tbsp Shaoxing wine..

  15. Arrange a layer of baby wongbok, fried yam slices followed by braised Chinese mushrooms.

  16. Arrange fish maw and sea cucumber over it.

  17. Bring it to a boil and lower heat. Cover, simmer for 10 minutes.

  18. Arrange prawns, scallops, braised abalone and broccoli florets. Simmer for 4 minutes with lid covered, or until prawns are just cooked.

  19. Serve immediately.

  • Share:

You might be interested in: