chinese

Prosperity Pot (Fu Gui Bao)

Name: Prosperity Pot (Fu Gui Bao)
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 head Chinese Cabbage; 100 g Dried Bean Curd Skin (Fu Chuk); 12 pieces Quail Eggs; 200 g Canned Button Mushrooms; 50 g Dried Wood Ear Mushrooms; 400 g Firm Tofu; 3 tbsp Cooking Oil; 2 tsp Salt; 1 tsp Sugar; 0.5 tsp MSG (optional); 1 tbsp Light Soy Sauce; 1 tbsp Dried Shrimp; 20 g Ginger; 3 cloves Garlic; 2 tbsp Oyster Sauce; 1.5 L Water

A traditional Chinese New Year dish, this Prosperity Pot is a hearty and flavorful one-pot meal featuring a variety of vegetables, tofu, and eggs simmered to perfection. It's a versatile dish that can be adapted for vegetarian diets by omitting dried shrimp and using vegetarian oyster sauce.

1h 4 servingsMr. Hong Kitchen阿鸿厨房 Source

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Nutrition· per serving · estimated

444

Calories

27g

Protein

20g

Carbs

26g

Fat

Scale recipe

4 servings

Original recipe

Ingredients16 items

Produce

🥬Chinese Cabbage1 head

⬜Firm Tofu400 g

🫚Ginger20 g

🧄Garlic3 cloves

Seafood

🦐Dried Shrimp1 tbsp

Dairy

🥚Quail Eggs12 pieces

Pantry

🥢Dried Bean Curd Skin (Fu Chuk)100 g

🍄Canned Button Mushrooms200 g

🍄Dried Wood Ear Mushrooms50 g

🍾Cooking Oil3 tbsp

🍚Sugar1 tsp

🍶Light Soy Sauce1 tbsp

🦪Oyster Sauce2 tbsp

Spices

🧂Salt2 tsp

✨MSG (optional)½ tsp

Beverages

💧Water1½ L

Instructions

1
Soak the dried bean curd skin in cold water overnight, or in 50-60°C hot water for approximately 2 hours until soft. Once softened, cut it into smaller pieces using scissors.
120:00 timer
2
Remove the root and any unappealing outer leaves from the Chinese cabbage. Tear the remaining leaves into large pieces. Wash them thoroughly in clear water.
3
Bring a pot of water to a boil. Add 1 teaspoon of salt and 1 tablespoon of cooking oil to the boiling water. Blanch the Chinese cabbage until the water boils again, then remove and let it cool slightly. Squeeze out any excess water and cut the blanched cabbage into 2-3 large pieces. Arrange neatly on a plate.
4
Pat the tofu blocks dry with paper towels. Cut each block into thick slices. Heat cooking oil in a wok or deep pan over high heat. Deep-fry the tofu slices until they are golden brown and firm. Remove and drain excess oil.
5
Soak the dried wood ear mushrooms in clear water for about 30 minutes until rehydrated. Drain canned button mushrooms and trim their stems. Score a cross on the top of each mushroom for better flavor absorption. Blanch both the wood ear mushrooms and scored button mushrooms in boiling water for a few minutes, then remove.
6
Place quail eggs in a pot with cold water and a pinch of salt. Bring the water to a boil, then reduce the heat to medium and cook for 5-6 minutes. Once cooked, peel the quail eggs.
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7
Heat 1 tablespoon of cooking oil in a wide clay pot over low heat. Add the dried shrimp, sliced ginger, and minced garlic. Sauté until fragrant.
8
Add 2 tablespoons of oyster sauce to the pot and stir-fry briefly until the sauce is fragrant. Place the blanched Chinese cabbage as the first layer in the pot.
9
Add enough water to just cover the Chinese cabbage. Season with 1 teaspoon of salt, 1 teaspoon of sugar, and 1/2 teaspoon of MSG. Bring the mixture to a boil, then reduce the heat to low.
10
Arrange the prepared bean curd skin as the second layer. Then, add the wood ear mushrooms, scored button mushrooms, and peeled quail eggs. Finally, add the fried tofu.
11
Carefully add more water, ensuring not to overfill the pot as the ingredients will release more liquid during simmering. Drizzle 1 tablespoon of light soy sauce over the ingredients for added flavor.
12
Cover the clay pot and simmer on low heat for 15 minutes. After 15 minutes, turn off the heat and let the pot sit, covered, for another 15 minutes to allow the residual heat to continue cooking and infuse flavors.
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