Before going on, we would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
Buy similar pan from La Gourmet
Superior Seafood Pot aka 一品锅 in Chinese is a popular zichar dish in Singapore. As much as we love to order this dish whenever we eat at zichar, this doesn’t come cheap. At the same price, we can cook bigger portion to settle one meal. This is a very yummy dish. You gotta try it.
Refer to the ingredient list below and watch our step-by-step video here for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Serves 4 pax – if it’s a single dish meal
or 8 people if there are other dishes
Preparation for seafood
200g of prawns – deshelled & deveined
150g of scallops
Ice bath (2 tsp baking soda + 1 tsp sugar + 2 cups of water & ice)
1 tube of egg tofu
1/3 head of a broccoli
1/2 a stalk of carrot – sliced
1/2 thumb size of ginger – sliced thinly
2 cloves of garlic – chopped
5 pcs of dried mushrooms – rehydrated & cut in half
1 teaspoon of sesame oil
400ml of chicken stock
1.5 tablespoons of oyster sauce
1/2 teaspoon of sugar
1 pc fish maw – rehydrated in hot water for 30 mins
60g of canned razor clams
Some cornstarch solution
A few dashes of white pepper
1 tablespoon of Chinese cooking wine aka Shaoxing Huatiao wine
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