Mixed tofu claypot

Method

1. Cut the tofu into thick slabs, pat dry and fry golden on both sides in two tablespoons of oil; set aside. Blanch the carrot and broccoli thirty seconds and lift out.
2. Toss the chicken slices and the prawns separately with a pinch of starch and salt to velvet them. Score the inside of the squid in a diamond and cut it into pieces.
3. Fry the ginger and garlic in a tablespoon of oil, then the chicken, prawns and squid on high heat until they just change colour and are sealed; lift out.
4. In the same wok fry the mushrooms, carrot and wood ear a minute, add the stock, oyster sauce, light soy, sugar and white pepper and bring to the boil.
5. Return the tofu, lid on, low heat five minutes so it takes the taste.
6. Return the chicken, prawns, squid, roast pork, fish slices and broccoli and cook one minute until the chicken and seafood are cooked through: no pink in the chicken, prawns opaque and curled, squid curled. Thicken with the slurry and add the sesame oil.
7. Tip into a hot claypot, lay the spring onion on top and serve bubbling. Eight is a manner of speaking; families count six or ten and still call it eight treasures.

Take care

• Contains crustacean (prawns), mollusc (squid, oyster sauce), fish (fish slices or fish balls), soy (tofu, soy sauce) and wheat. Chicken and seafood must be cooked through.

The story

八珍 is the old Chinese eight delicacies, a banquet word Cantonese restaurant kitchens borrowed for any generous mixed pot, and this tofu claypot is the one families order when children and grandparents share a table, because everyone finds something in it. At home it is what a Sunday fridge produces on Monday.

Same technique

Claypot rice with cured meatsClaypot rice with beef and eggClaypot rice with chicken and mushroom

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.