Cook like a Pro at Home

Always harboured master chef aspirations but never got down to making magic with your wok? Now is your time to shine.

To ensure that you do not miss the taste of popular dishes at our Chinese restaurant, Hai Tien Lo, we have asked our Executive Chef Ben Zeng to share his recipe below. So get ready to roll up your sleeves and wok up a storm in your kitchen!

Braised Fresh and Dried Scallops with Fresh Mushrooms in Supreme Chicken Stock (Courtesy of Executive Chef Ben Zeng, Hai Tien Lo)

Flavoured with the rich umami essence of fresh and dried scallops and supreme chicken stock, this delectable broth is a delightful addition to any oriental meal.

Ingredients:

1. Dried scallops, 6 pieces

2. Fresh scallops, 12 pieces (2 for each person)

3. Brown shimeji mushrooms, 30g

4. White shimeji mushrooms, 30g

5. Supreme chicken stock

6. Wolfberries, small amount

Seasoning:

1. Salt, small amount

2. Corn starch, small amount

3. Chinese rice wine, small amount

Supreme chicken stock ingredients:

1. Whole kampung chicken (old hen preferred), 2 Chickens

2. Chicken feet, 1kg

3. Water, 6 litres

4. Peeled carrots, 500g

5. Peppercorn, 5g

For the supreme chicken stock:

1. Rinse all ingredients well.

2. Place chicken and chicken feet in a big pot. Add water and peppercorns, then bring to a boil.

3. Add carrots and turn down the heat to a slow simmer to cook for 2 hours, then scoop out the carrots.

4. Using a blender, grind carrots till finely minced. Then place carrots back in the soup to cook for 3 hours.

5. In the last half hour, bring stock to boil over high heat, then strain the liquid and discard all the soup ingredients, keeping only the broth. Adjust the soup’s flavour based on your preference.

Method:

1. Add hot water to dried scallops, enough to just cover the scallops. Steam for 1 hour.

2. Add shimeji mushrooms and fresh scallops to boiling water and simmer until ingredients are partially cooked. Take out ingredients, drain and set aside.

3. Add chicken stock into a pot and cook in high heat. Add all ingredients into the pot and simmer till fresh scallops are fully cooked.

4. Add seasoning and Chinese rice wine. Transfer to bowl and garnish with wolfberries to finish.