Swanson Braised Eight Treasures
Serves: 4 Prep time: 20mins Cook time: 90mins
Ingredients
1L Swanson’s Clear Chicken Broth
50g dried oyster, soaked
12 abalones
5 sea cucumbers, soaked
10 dried scallops, washed
12 dried mushrooms, soaked
100g fish maw, soaked
150g sea asparagus
250g crab meat
35g waxed meat
10g Radix Angelicae Sinesis
10g wolfberries
1 tbsp dark soy sauce
1 tbsp oyster sauce
10g rock sugar
Method
1. In a large pot, pour in 1L Swanson’s Clear Chicken Broth and bring to a boil.
2. Add in all ingredients and bring to a boil again. Lower heat to medium and allow it to simmer for 90mins or until ingredients are cooked thoroughly.
3. Add water if necessary (optional).
4. Serve warm.
Swanson Abalone Ee Fu Mian
Serves: 4 Prep time: 15mins Cook time: 15mins
Ingredients
500ml Swanson’s Clear Chicken Broth
4 Ee Fu Mian
250g marinated pork
8 dried mushrooms, soaked, drained & sliced
1 carrot, sliced
1 red onion, sliced
3 cloves garlic, chopped
80g yellow chives, sliced
1 tbsp oyster sauce
1 tbsp abalone sauce
½ tbsp sugar
1 tbsp soy sauce
1 tbsp corn flour
8 abalones
Method
1. In a bowl, pour in 500ml Swanson’s Clear Chicken Broth, oyster sauce, abalone sauce, sugar, soy sauce and corn flour. Stir and mix well. Set sauce aside.
2. Boil water in a pot. Cook ee fu mian for 1 minute. Drain and set aside.
3. Heat 1 tbsp oil in pan on medium. Add in marinated pork and cook till half-cooked.
4. Add in all vegetables except yellow chives.
5. Add in cooked noodle and loosen them.
6. Season with dark soy sauce and pour in premade sauce. Add in abalones and cover pan for 1 minute.
Stir in yellow chives just before serving