鸿福一品锅Prosperity Assorted Pot

材料 A ：
三美肉骨茶香料2包、水1200毫升、鸡骨1只、姜4片、蒜头4瓣切片）
材料 B ：
海参1只浸发切块、鱼鳔200克浸发、鹌鹑蛋10粒煮熟去壳、冬菇8朵浸泡洗净、蘑菇1朵、鲜带子8粒、红枣5粒去核
调味料 ：
浓缩鸡精2茶匙、冰糖3至4粒、生抽2汤匙、盐少许、绍兴酒1汤匙
做法 ：
1. 鸡骨洗净，与三美肉骨茶香料一起加入沸水煮至滚后，改小火继续煮30分钟。取出鸡骨，留汤备用。（图1-2）
2. 镬内热少许油，爆香姜片蒜头，放入海参炒约2分钟。（图3）
3. 加入冬菇、鱼鳔翻炒，并注入2汤匙生抽炒至香。（图4-5）
4. 将所有材料盛进瓦煲中，注入汤，加入红枣继续煮20分钟。（图6）
5. 加入调味料、蘑菇及鲜带子，煮至滚熟即可上桌。

INGREDIENTS A :
2 packs Samy Bak Kut Teh, 1200ml water, 1 chicken carcass, 4 pieces ginger, 4 slices garlic
INGREDIENTS B :
1 sea cucumber (soaked and diced), 200g fish maw, 10 quail eggs(cooked and shelled), 8 pieces mushrooms
(soaked and washed), 1 round mushroom, 8 fresh scallops, 5 red dates
SEASONING :
2 tsp chicken granule stock, 3 or 4 pieces rock sugar, 2 tbsp soy sauce, some salt, 1 tbsp Chinese wine
METHOD :
1 Bring water and chicken carcass to boil, add in Samy Bak Kut Teh and cook for 30 minutes, then remove the chicken carcass. (pic 1-2)
2 Heat some oil in wok, sauté ginger slices and garlic, add in sea cucumber and fry about 2 minutes. (pic 3)
3 Add mushrooms and fish maw and stir well, add in soy sauce and stir fry until fragrant. (pic 4-5)
4 Transfer all the ingredents to the claypot, add red dates and continue to cook for 20 minutes.(pic 6)
5 Add in seasoning, round mushrooms and fresh scallops, cook well and serve.