3 delicious recipes with Aunty Pek's Golden Superior Stock

Updated: May 7

Are you wondering what you can do with the Superior Stock that you have? Well it is really versatile. It can be used for countless delicious dishes.

The simplest would be to use it for your soup-based dishes, or stews. Besides that, you can use it as a cooking liquid for rice, porridge or even use it to braise chicken and vegetables.


Aunty Pek's Golden Superior Stock is an all-time favourite that brings extra flavor and nutrition to every family meal.


If you'd like to try cooking something direct from Aunty Pek's recipe book, why not try the following 3 dishes:


1. Chicken and scallop porridge


Ingredients:

1 cup white rice (washed and left in freezer overnight)

200g Chicken breast

50g dried mushrooms soaked and shredded

40g Dried scallops soaked till soften

100g shredded carrots

20g shredded ginger

Some Spring onion and fried shallot

Salt, pepper, sesame oil, Shaoxing wine to taste

500ml Golden Superior Stock

1500ml water


Instructions:

1. Mix 1500ml of water and 500ml of Golden Superior stock to a pot, add 1 cup of white rice.

Allow it to boil.

2. Add in the dried scallops and chicken breast. Remove the chicken breast after 10 minutes, and allow the porridge to boil for another 10 minutes.

3. Shred the chicken breast.

4. Add in the mushrooms and carrots, and allow the porridge to cook for another 10 minutes.

5. Add in the shredded chicken and ginger, and allow the porridge to cook for another 5 minutes.

6. Add in salt, pepper, sesame oil and Shaoxing wine to taste.

7. To complete the dish, add in spring onions and fried shallots.


Note: Stir constantly while cooking.


材料

1杯白米洗净放入freezer冷冻隔夜

一块鸡胸肉200g

香菇50g泡软切成丝

干贝40g泡软

红萝卜100g切丝

姜丝 20g

葱粒、炸葱 适量

盐、胡椒粉、麻油、绍兴酒 适量

黄金高汤500ml

清水1500ml


做法

1. 大锅放入清水1500ml、黄金高汤500ml, 加入白米煮滚。

2. 加入干贝与鸡胸肉,煮10分钟后取出鸡肉。继续让白米在锅中煮10分钟。

3. 将鸡肉撕成鸡丝备用。

4. 加入香菇丝、萝卜丝煮10分钟。

5. 加入鸡丝、姜丝煮5分钟。

6. 加入适量盐、胡椒粉、麻油、绍兴酒调味。

7. 撒上葱粒与炸葱即可。


2. Braised Meatball with Chinese Cabbage (白菜狮子头)


Ingredients:

1 Chinese Cabbage washed and cut

Aunty Pek Frozen Meat balls x 6

500ml Golden Superior Stock

300ml water

4 slices of ginger

Salt and pepper to taste

2 tablespoons Hua Tiao wine

1 tablespoon cooking oil


Instructions:

1. Add in cooking oil, fry the ginger slices till fragrant.

2. Add in 500ml Golden Superior stock and 300ml water.

3. Allow the broth and water to boil before adding the Chinese cabbage.

4. Add in Aunty Pek’s frozen meat balls and cook for 15 minutes.

5. Add in Hua Tiao wine, salt and pepper to taste.


材料:

大白菜1棵 洗净切大块

Aunty Pek Frozen Meat balls x 6

500ml 黄金高汤

300ml 清水

姜4片

食盐、胡椒粉适量

花雕酒2汤匙

食油1汤匙


做法:

1. 食油1汤匙爆香姜片

2. 倒入黄金高汤与清水

3. 把白菜下锅煮滚

4. 将肉丸子放入锅中煮15 分钟

5. 加入盐、花雕酒、胡椒粉调味即可


3. Braised Bee Tai Mak (杂锦烩米台目)


Ingredients

440g Bee Tai Mak

150g deshelled prawns

150g sliced fish cake

150g sliced chicken (marinated with soy sauce, sesame oil, HuaTiao wine, and corn flour)

200g thinly cut Chinese cabbage

50g shredded mushroom

100g shredded carrot

2 tablespoon minced garlic

2 tablespoon cooking oil

Salt and pepper to taste

500ml Golden Superior Stock


Instructions:

1. Add in cooking oil, fry the minced garlic till fragrant.

2. Add in chicken, mushrooms, prawns, shredded carrot, fish cake and stir fry till the chicken is cooked.

3. Add in the Chinese cabbage and stir fry for 2 minutes.

4. Add in the Bee Tai Mak and stir fry for another 5 minutes.

5. Add in the Golden Superior Stock, and allow it to cook till the broth is reduced.

6. Add in salt and pepper to taste.