Pen Cai with Roasted Sesame

Processing Time

25 Menit

Portion

6 portion

KEWPIE Tips

For a thicker texture, add corn starch mixture (3 tbsp water : 1 tbsp corn starch) to the chicken stock mixture

Ingredients

Chicory	100 gr, thinly sliced
Tofu Skin	1 slice
Radish	100 gr, thinly sliced
Tofu	1 fried, diced
Prawn	6
Shitake Mushroom	4
Baby Carrot	8, cut into halves
Ready-to-use Roasted Duck	4
Scallop	8
Broccoli	100 gr, segmented
Garlic	2 cloves, chopped
Ginger	2 cm, bruised
Frying Oil	sufficient, for sautéing
Chicken Stock	500 ml
KEWPIE Salad Dressing Roasted Sesame	100 ml

Boil separately: chicory, tofu skin, radish, prawns, shitake mushrooms, baby carrots, scallops and broccoli. When done, remove from the heat, drain the water.
Arrange chicory to cover the base of a hot pot bowl, add tofu skin, radish, tofu slices on top of it.
Arrange prawns, shitake mushrooms, scallop, baby carrots, broccoli and roasted duck on top of the other ingredients, set aside.
Saute garlic and ginger until aromatic, add chicken stock, cook until done. Add KEWPIE Salad Dressing Roasted Sesame, cook until thickened. Drizzle over the vegetables, serve.