This is another pao fan recipe that we absolutely adore and it is so easy to do at the same time.
Start by pouring 700ml of chicken stock into a claypot. Add 1/2 cup of dried scallops. Cut 1 large piece of dried cuttlefish or octopus into smaller pieces and add to the claypot.
Bring the water to a boil and reduce to low heat. Add 200ml of the water or juices from an opened can of abalone. Cut 1 or 2 pieces of dried fish maw into smaller square pieces. Add to the broth.
Season with 1 tsp of oyster sauce and add 3 small rock sugar. Simmer the broth for at least 30 minutes.
After half an hour, add 6 to 8 fresh scallops followed by a seasoning of Sarawak white pepper. You may wish additional light soya sauce if you prefer the broth to be more savoury. Add cooked rice to make the pao fan.
Add 6 to 8 medium sized abalone. To finish, bring everything to a rolling boil and simply garnish with sliced green scallion. And that’s it.
The finished pao fan will have a fantastic taste of ocean sweetness from the fresh and dried seafood uses. And this makes a perfect dish to celebrate family occasions.
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