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| Product(s) Used for this Recipe |
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Prosperity Platter
金银满屋 |
| Ingredients |
350ml Swanson Clear Chicken Broth
200g Japanese pumpkin (seeds removed and sliced)
3 Tiger Prawns (shielded, leave tail intact)
3 Scallops
3 Small Squids
50g Button Mushrooms (sliced)
50g Honshimeji Mushrooms
250g Chicken Thigh Meat (skinned, deboned and cut into strips)
Seasoning:
10g Salt
15g Sugar
Pepper and sesame oil, add to taste
Corn Starch, where appropriate
材料：
史云生清鸡汤350毫升
日本南瓜（去籽切片）200克
虎虾（去壳留尾）3只
带子3粒
小鲜鱿筒3只
鸡腿肉（去皮、起骨及切条）1只约250克
调味料：
盐10克
糖15克
胡椒粉、麻油各少许
生粉水适量 |
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| Methods |
1. Steam pumpkin for about 20 minutes till done. Marinate chicken with a little salt, sugar and corn starch for 10 minutes. Set aside.
2. Mix 280ml of Swanson Clear Chicken Broth with the same amount of water. Bring to boil. Blanch button mushrooms and Honshimeji mushrooms till done. Remove. Next, blanch the seafood and drain. Set aside.
3. Heat up oil in wok. Stir fry chicken till done. Pour in 70ml of Swanson Clear Chicken Broth. Add seafood ingredients, button mushrooms, Honshimeji mushrooms and pumpkin. Cook for 3 minutes. Finally, add seasoning and cook til sauce thickens. Serve.
1. 南瓜煮约20分钟至熟；鸡肉用少许盐、糖及生粉腌10分钟，备用。
2. 混合史云生清鸡汤及水各200毫升煮滚。将蘑菇、本菇灼热取出。再放海鲜料拖水，取出沥干，备用。
3. 烧热油。炒熟鸡肉，倒入史云生清鸡汤70毫升，拌入海鲜料、蘑菇、本菇及南瓜煮3分钟，取后加入调味煮成浓汁，即可享用。
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