Ingredients:
6 Dried Scallops, pre-soaked
12 Dried Shitake Mushrooms, pre-soaked
1 pack of Frozen Fresh Abalone (8pcs)
1/2 tablespoon Oyster Sauce
1 tablespoon of Dark Soya Sauce
1 tablespoon Chinese Cooking Wine
Chicken Stock
5-6 pieces of rock sugar
Cornstarch
Method:
1. Drain the water from dried scallops, mushrooms sieve and set aside the water for later use.
2. Place the scallops, shitake mushrooms, and abalone into the thermal pot
3. Add in the water used to soak the scallops and mushrooms into the pot.
4. Add chinese cooking wine and sufficient chicken stock to cover the ingredients.
5. Bring to boil for about 10mins and keep into the outer pot.
6. 8hours later or just before serving, add the dark soya sauce and rock sugar and simmer for another 10-15mins.
7. Remove and plate the scallops, mushrooms and abalone.
8. Bring the sauce to boil, and add in the cornstarch to thicken the sauce.
9. Remove and pour the sauce over the ingredients.
