Chinese New Year Light Pencai

Prep time: 10 min
Cooking time: 20 min
Serves: 8 – 10

Stock Ingredients

• Napa cabbage (Wong Bok), 400g
• Carrots, 2
• Small radish, 1
• Sweet Corn, 1
• Onion, 1
• Dried Mushroom, 10
• Red dates, 10
• Coriander Root, 5
• Tomato, 1
• White peppercorn, 1 tbsp
• Water, 2 Litre
• Mushroom Water

Thickened Broth Ingredients

• Corn starch slurry (200 ml water + 4 tbsp cornstarch)
• 1 to 1.5 tbsp lower sodium soy sauce,
• 1 to 1.5 tsp mushroom powder 

Method

1. Pre-soak dried shiitake mushrooms in warm water until softened. Strain and reserve the soaking water for the stock.
2. Cut cabbage into bite-sized pieces. Thinly slice the carrot and radish. Cut the corn into sections and quarter the onion. Place the red dates, coriander roots, and white peppercorns into a mesh spice bag for easy removal later.
3. Add all prepared ingredients into a large pot. Pour in the water and reserved mushroom soaking water. Bring to a boil, then reduce heat and allow to simmer gently over medium-low heat for 20 minutes, allowing the flavours to infuse naturally.
4. Remove all solid ingredients and the spice bag. Strain the stock to ensure a clear, smooth broth.
5. Return 800–1000 ml of the clear stock to the pot. Thicken gently with cornstarch slurry, stirring continuously until lightly thickened and silky.
6. Season to taste and serve warm.

Prep time: 10 min
Cooking time: 20 min

Layering Ingredients

• Base Layer (pre-cooked in stock)
  Cabbage
  Radish
  Carrot
  (Reserve 10–12 carrot slices for topping)
• Middle Layer (pre-cooked in stock)
  Sweet corn
  Shiitake mushroom
  (Reserve 3–4 mushrooms for topping)
• Top Layer (fresh / lightly brushed before cooking)
  Tau kwa, 2 pcs (Brush with seasoning: 2 tsp LSSS + 2 tsp stock)
  Chicken shabu, 12 slices (Brush with seasoning: 1 tsp lower-sodium soy sauce + 1 tsp stock and light sprinkle of garlic powder & white pepper)
  Enoki mushroom, 1 packet
  Broccoli, 1 head (cut into florets)
  Shiitake mushroom, 3 pcs
  Salmon fillets, 2 pcs
  Ginkgo nuts, 12 pcs
• Garnish
  Goji berries, 1 tbsp (briefly soaked)
  Fresh coriander sprigs
  Cracked black pepper

Method

1. Base Layer: Arrange cabbage, carrot, and radish evenly at the bottom of the pot.
2. Middle Layer: Add sweet corn and mushrooms on top of the base layer.
3. Prepare Tau Kwa: Cut tau kwa into cubes. Brush with seasoning (2 tsp LSSS + 2 tsp stock) and lightly spray with oil. Air-fry or pan-fry until slightly browned.
4. Prepare Chicken & Enoki Rolls: Brush chicken slices with seasoning (1 tsp LSSS + 1 tsp stock, sprinkle of garlic & pepper powder). Divide enoki mushrooms into 12 small bunches and roll each bunch with a chicken slice.
5. Prepare Broccoli & Gingko Nuts: Separate broccoli into small florets and cook for 5 minutes in stock. Blanch gingko nuts briefly.
6. Prepare Salmon: Cut salmon into slices.
7. Assemble Top Layer: Arrange tau kwa cubes, chicken-enoki rolls, and salmon in the middle of the pot. Place broccoli florets around the rim. Distribute reserved carrot slices, mushrooms, and gingko nuts evenly around the pot.
8. Ladle stock over all ingredients. Bring to a gentle simmer for 10 minutes to cook the chicken and salmon fully.
9. Garnish & Serve: Sprinkle goji berries, fresh coriander, and a dash of black pepper on top. Serve hot.

Nutrition Per Serving

Energy: 255kcal
Protein: 22g
Total Fat (Saturated Fat): 7.6g (1.4g)
Cholesterol: 31.2mg
Carbohydrates: 25.6g
Dietary Fibre: 6.4g
Sodium: 212mg