I have a new colleague whom is a young chap and someone who simply lives to eat. And because he’s just so full of ideas for food, every time when I am in a dilemma on what to eat, he can provide me with all sorts of suggestions. YES, even as a food blogger, I have my dilemma for food at times, in fact most of the times !! I think it’s precisely that as a food blogger, I always have 1001 ideas on what to cook or bake or what I wanna do, but I never really get down to doing it eventually coz I can’t make up my mind which one I should choose ?? So at the end of the day, I get so tired thinking that I would simply nua and NOT do anything at all ! LOL !! Ironic, isn’t it ?
So that day this new colleague of mine was suggesting a 一品锅. Can’t exactly remember what the conversation was about though, but the name of the dish rang a bell within me. Instead of a huge project like those 盆菜 that we had during CNY, I can always make do with a mini one with everyday ingredients. Plus the chilled weather for the entire day, the mood was just more than fantastic. So what’s better than a pot of warm and inviting Seafood Superior Pot to end the day with ?
The sweetness from the fresh seafood being cooked in a flavourful broth that’s fused with some abalone and oyster sauce and made complete with some green as spinach, made this a real delightful one pot dish ! Although the dish is termed as superior pot (一品锅), it doesn’t necessary mean that it has to be served in a very elaborate manner. To make it as homely as possible without losing the original intent, I used daily food ingredients that are easily available too so that you can tuck into this dish anytime even when it’s not a festive period !
Remember to get your everyday fresh groceries from PurelyFresh online for all your cooking needs !!
- 6 dried scallops (soaked in 300ml of water as below)
- 6 pcs large prawns
- 5 pcs fresh scallops
- 2 pcs squids (cut into pieces)
- 5 pcs chestnuts (optional)
- 1 can button mushroom (you can use any kinds of mushrooms as desired)
- some spinach (you can use any kind of greens as desired)
- 1 tube egg tofu (deep fried in hot oil till golden brown and drained)
- some carrots
- 1 tbsp minced garlic
- 200ml chicken stock
- 300ml water used to soak the dried scallops
- ½ tsp abalone sauce
- 1 tsp oyster sauce
- ½ tsp sugar
- 1 tbsp hua diao wine
- 1 tsp sesame oil
- 1 tbsp cooking oil (and more for deep frying the egg tofu)
- Thickening Solution :
- 2 tsp corn flour mix with 2 tbsp water
- Heat up 1 tbsp of cooking oil and saute the minced garlic till fragrant.
- Add in the dried scallops together with the water that is used to soak the scallops and the chicken stock.
- Add in the abalone sauce, oyster sauce, sugar, hua diao wine and sesame oil accordingly.
- Stir well and allow the broth to simmer further till it boils.
- Add in the carrots, chestnuts (if using) and mushrooms.
- When the carrots has softened, add in fresh scallops and squids, tofu and lastly the prawns.
- When the prawns has start to turn reddish, add in the thickening solution. At the same time, heat up a clay pot or any other pot that you intend to serve the dish in.
- When the broth has thickened, off the heat immediately.
- Place the seafood, mushrooms, vegetables and chestnuts neatly in the pot before adding the broth into it. Serve hot immediately.