Here's one signature dish of Plaza Brasserie which Executive Chef Jackson Goh has gladly shared with us, OpenRicers. Created by the Chef himself four years ago, this dish is available at the restaurant every day, which only shows its popularity with diners. Luckily, Chef has decided to share this secret with us by showing us how it is prepared!
Ingredients:
For the broth:
200g Chicken Feet
50g Roast pork
20g Rock sugar
400g Sea Cucumber
200g Cooking oil
40g thinly sliced Ginger
20g Spring onions
150g Chicken
150g Lean pork
1.6 litres of Water
200g Oyster sauce
Procedure:
1.Prepare the broth beforehand. Heat the wok with oil and sautée the ginger and spring onion until fragrant.
2.Add in chicken feet, pork and chicken to sautee with water, oyster sauce and rock sugar to boil for 30 minutes.
3.Add in sea cucumber with roast pork and simmer for another 30 minutes with low heat.
4.Let it cool. Cover and refrigerate overnight so the taste would be more flavourful the following day. Heat up the Sea Cucumber before serving.
