Recipe • 8-Treasure Bag with Dancing Chef™ Chicken Rice Sauce

Hi there! Happy 2020! (｡･ω･｡)ﾉ♡
This year's Chinese New Year is merely a month after Christmas!
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

Why 8-treasure?
Because there are 8 ingredients stuffed into the tofu pouches, with homemade sole fish flakes as 1 of the key ingredients!

（╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.
Kindly do not claim recipe as your own. Thank you!

Ingredients:
(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)

Seasoning:
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

Sauce:
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
70-100ml Water

Method:
•Combine all the ingredients marked 🔼.
•Add in seasoning, mix well. Add in cornflour last and mix again. Leave to marinate for about an hour.
•Open up tofu pouch and fill in 2 teaspoons of marinated fillings. Filling should reach ⅔ of each pouch.
•Gather the top of each tofu pouch, use 1 string of soaked chive, tie it and make a double knot. Repeat the steps until all tofu pouches are tied.



•Get steamer ready, steamer tofu pouches on medium-high heat for 10 minutes.
•To prepare the sauce,
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!

Note:
(1) I used this Japanese Abura-age, available at Japanese supermarkets.
These can be replaced with our local beancurd puff (taupok) too.
(2) I was using homemade sole fish flakes which wasn't salty, do adjust the seasoning accordingly.

This recipe is a collaboration with Singapore Home Cooks (FB page) and Dancing Chef™ (Singapore).

 Wishing all my readers,
◌⑅●♡⋆A Prosperous Lunar New Year⋆♡●⑅◌

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