Directions

To Prep

1. Soak and prepare all ingredients in advance and based on the time required.

The Broth

1. Heat the oil in a large heated pot over medium heat.
2. Add chopped garlic and saute until fragrant.
3. Add in chicken stock, mushroom, fish maw, cabbage, white radish and all other seasonings required for the broth.
4. Bring it to a boil over medium high heat then lower the fire to simmer for 30 mins.

Cooking and Blanching the Ingredients

1. Cook and blanch those ingredients that need to be cooked in the broth (Can be done in batches or add the ingredients that need to cook into the pot all at once and remove from the pot when done)
2. Estimated Time (Varies based on size): Prawns and Scallops about 3 mins, broccoli about 15 to 20 sec, Carrot about 2 to 3 mins, lobster tails about 3 mins
3. Remove cooked items from the broth and set aside for layering later. Turn off the heat of the broth while layering.
4. Ingredients that do not need to cook in broth: Roast pork, roast duck and fat choy

Layering the Auspicious Pot

1. Start with Napa Cabbage, dried beancurd skin, fish maw, fat choy and white radish.
2. Arrange mushroom, scallops, lobster tails, prawns, roast meats, broccoli, carrots, goji berries to fill the top layer.

Finishing and Thickening of Broth

1. Bring the broth back to boil.
2. Add Hua Tiao Wine and allow it to boil for a min.
3. Mix the corn flour and water in a small bowl
4. Slowly pour in the corn flour mixture into the boiling broth and stir while adding.
5. Ladle the broth over the pot of layered ingredients