Recipe • 8-Treasure Bag with Dancing Chef™ Chicken Rice Sauce
I don’t know if I’ll have time to bake any CNY goodies but let’s start with an auspicious looking dish that can be served during reunion meal!
8-Treasure Bag with Dancing Chef’s Chicken Rice Sauce
Because there are 8 ingredients stuffed into the tofu pouches, with homemade sole fish flakes as 1 of the key ingredients!
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(Makes 8 pieces)
🔼100g Minced Chicken
🔼7-8 pcs Prawns, diced
🔼3 slices Carrot, chopped
🔼3 pcs Water Chestnuts, chopped
🔼2 pcs Fresh Shiitake, chopped
🔼A sprig of Spring Onion, chopped
🔼Sweet Corn kernels
4 Tofu pouch, cut into halves (Note 1)
8 strings of chives (Ku-Cai), soaked in hot water
Shanghai Green & Carrot flowers (garnish)
Ham & Nori (optional, garnish)
2 TBS Sole Fish flakes (Note 2)
2 tsp Mushroom seasoning
¾ tsp Sugar
1 TBS Light Soya sauce
1 TBS Hua Diao wine
1 tsp Cornflour
1 clove Garlic, minced
1 TBS Dancing Chef™ Hainanese Chicken Rice Paste
1 tsp Oyster sauce
1 tsp Light Soya sauce
2 tsp Hua Diao wine
½ tsp Sugar
2 tsp Wolfberries, rinsed & soaked
heat a wok and add in 1 tablespoon of Dancing Chef™ Hainanese Chicken Rice Paste followed by minced garlic. Stirfry for a minute and add in the rest of the sauce ingredients.
Let the mixture simmer for a few minutes and adjust seasoning to taste.
•Drizzle the sauce over the 8-treasure pouches, garnish with blanched greens and carrot. Cut out a square shape from ham and cut nori to form a Chinese character “福” which means “good fortune” to complete this auspicious dish!
(1) I used this Japanese Abura-age, available at Japanese supermarkets.
These can be replaced with our local beancurd puff (taupok) too.
This recipe is a collaboration with Singapore Home Cooks (FB page) and Dancing Chef™ (Singapore).
Wishing all my readers,
◌⑅●♡⋆A Prosperous Lunar New Year⋆♡●⑅◌