Braised Garlic Cloves with Dried Scallops and Haircao

Why people make this dish

This is Bro Niu’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.

Who it suits / who should be cautious

• Suitable for adults of all ages, particularly those with concerns about blood pressure, blood lipids, or cardiovascular health.
• A good festive dish for families who want something celebratory but lighter than meat-heavy options.
• Suitable for the whole family on ordinary occasions too.

Why these ingredients (the food-therapy logic)

• Garlic (suan zi): Widely recognised for supporting cardiovascular health; when fried until golden the strong flavour mellows considerably while the beneficial compounds remain. Traditionally associated with reducing blood pressure and blood lipids.
• Dried scallops (yao zhu): A prized seafood ingredient; traditionally associated with nourishing the kidneys and liver, and supporting healthy blood pressure and lipid levels.
• Hair vegetable (fa cai): A type of freshwater algae; traditionally used to help reduce blood pressure, clear digestive accumulation, and support intestinal function.

Ingredients (3–4 servings)

Ingredient	Amount	Notes
Garlic cloves	10–12 cloves	Peeled; deep-fried to golden
Dried scallops	8–10 pieces	Soaked, de-sinewed, steamed with ginger and Shaoxing wine for 1 hour
Hair vegetable (fa cai)	1 large handful	Pre-simmered in seasoned stock
Blanched leafy greens	As needed	For garnish
Oyster sauce	To taste
Stock	As needed
Cornstarch slurry	A little	For thin glaze

Note on preparing the scallops: Rinse the dried scallops under cold water and soak in clean water until plump. Remove the tough sinew around the edges (which can be saved for soup). Place the scallops in a bowl with their soaking liquid, a few slices of ginger, and a splash of Shaoxing wine. Steam for 1 hour. Let cool and refrigerate in portions — they keep well and are ready to use at any time. This steamed scallop is silky-smooth with no grittiness.

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.

Bro Niu’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.

Community questions answered (selected)

• Q (KaKa): After menstruation, what is the best way to cook a dish to restore the body — with silkie chicken? Bro Niu: During menstruation, you can use fresh Chinese yam, goji berries, red dates, two conch, and two slices of ginger with lean pork. After menstruation, use dang shen or ginseng (3 qian), red dates, and goji berries steamed with silkie chicken.

• Q (ling): My husband often has a lot of stomach gas and belching. What soups would help? Bro Niu: Try a soup of sha ren (3 qian), dang shen (3 qian), Chinese yam (1 liang), and red dates (6 pieces) with lean pork — sha ren helps move stomach qi. Crack the sha ren open before adding it toward the end of cooking for about 90 minutes.

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Published February 21, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.