Braised Garlic Cloves with Dried Scallops and Haircao

Why people make this dish

This is Nourilo’s festive opener for the Lunar New Year table — a dish that manages to be both lavish and genuinely beneficial. Garlic is one of the most researched foods in both Eastern and Western nutrition, and its role in supporting cardiovascular health is widely acknowledged. Dried scallops (yao zhu) add a deep, oceanic umami to the dish while also being associated with supporting blood pressure and blood lipids. The hair vegetable (fa cai) makes a striking black base and, beyond its auspicious name (fa cai sounds like “getting rich” in Cantonese), is traditionally said to help ease blood pressure and support intestinal health. Together, they make a dish worth making even on an ordinary weekend.

Method

1. Deep-fry the garlic cloves in oil until golden and fragrant. Drain on paper.
2. Arrange the fried garlic and steamed scallops in a heatproof bowl, then top with the pre-simmered hair vegetable.
3. Steam the assembled bowl for 30 minutes to allow the flavours to meld.
4. Pour off the steaming liquid, then invert the bowl onto a large serving plate.
5. Arrange the blanched leafy greens around the platter.
6. Bring the steaming liquid to a boil with oyster sauce and seasoning; thicken with a little cornstarch slurry and pour the glaze over the dish. Serve immediately.

Nourilo’s Tips

Once fried, the garlic becomes soft, smooth, and mellow — no bitterness, no lingering raw pungency — and it pairs beautifully with the dried scallop flavour. Take time to steam the scallops properly; the pre-steaming step is the key to a silky texture and deep flavour throughout the dish.