As the temperature drops, signalling the start of winter, there is no better way to warm up than with delicious claypot dishes. This season, at Langham Hospitality Group’s acclaimed Cantonese restaurant Ming Court, Wanchai, Culinary Director Chef Tsang Chiu King introduces two nourishing claypot creations for friends and family to enjoy together.
For a wholesome wintertime meal, Chef Tsang uses seasonal ingredients to create two all-new dishes that celebrate the fresh flavours synonymous with the Cantonese claypot tradition. For the Baked Boston Lobster and Chicken with Garlic, Ginger and Spring Onion (HK$638), Chef Tsang uses whole Boston lobsters that are stir-fried at high temperature for 30 seconds until the meat is just cooked through and retains a tender bite. The chicken, meanwhile, is selected from local farms. Each claypot comes with half a chicken that’s been meticulously deboned by Chef Tsang.
The fresh poultry is then marinated in wine and then seared until fragrant. Finally, sautéed crushed garlic is added to the lobster and chicken, and is simmered with chicken broth, oyster sauce, sugar and corn starch for up to a minute until the sauce is reduced. The result is a flavourful, soul-satisfying claypot dish with succulent lobster and chicken in a scrumptious, garlicky sauce.
Chef Tsang has also created the lavish Braised Goose Webs with Shredded Fish Maw and Sea Cucumber in Abalone Sauce (HK$988) featuring four pieces each of goose web, fish maw, Japan snow white shiitake mushrooms and South African abalone (16-head). Preparation of these expensive ingredients takes time, skill and effort: the fish maw is first baked for several days until soft and is then boiled in ginger juice with abalone sauce added until it soaks up the flavours. Meanwhile, the goose web and abalone are separately stewed over low heat for three to four hours with a superior stock made from Jinhua ham, old hens and lean pork.
During this time, the snow white shiitake is slowly braised with abalone sauce. When it comes time to assemble the ingredients, sheets of fried beancurd skin are spread around the claypot and then topped with goose web, fish maw, shiitake mushrooms and abalone. Brimming with smooth and soft fish maw and mushrooms, delectable goose web and abalone and the fragrant sweetness of Jinhua ham and pork, this bountiful claypot is a must for those looking for a nourishing wintertime feast.
On the two new claypot dishes, Chef Tsang says: “Our team uses the finest ingredients and the craftsmanship of traditional Cantonese cuisine to bring a heart-warming winter favourite to our esteemed guests.”
Ming Court, Wanchai
|Address:||Level 2, Great Eagle Centre, 23 Harbour Road, Wan Chai|
|Telephone:||(852) 2878 1212|
|Monday to Friday:(Last order: 2:30 p.m.)Saturday, Sunday and Public Holiday:(Last order: 3:00 p.m.)||11:30 a.m. – 2:30 p.m. 11:00 a.m. – 3:00 p.m.|
|Monday to Sunday:(Last order: 10:00 p.m.)||5:30 p.m. – 10:00 p.m.|