Friday 4 May 2018

Savoury Treasures in Konnyaku 蒟蒻宝中宝

This savoury konnyaku can be served as a cold dish/starter on any dining table. It's full of treasures embedded in the cool jelly! Just like digging for treasures! 好像寻宝一样! The CP chicken gyoza is surely the jewel amongst the treasures! Refreshing, yummy and easy to make in just 5 simple steps!

Unique on first bite, but the more you dig in, the more you'd be enchanted with the layerings of flavours : Sweet (from konnyaku and wolf berries). Savoury (from gyoza and chicken stock). Tangy (from fresh ginger shreds and vinegar). Fragrance (from the osmanthus). Very refreshing yet enticing.

#CPCreativeGyoza @CP Singapore


  • 8 pcs frozen CP chicken gyoza
  • 250 ml chicken stock (store bought or homemade)
  • 500ml water
  • 1 tbsp black vinegar
  • 150 gm konnyaku jelly powder
  • 1 tbsp dried osmanthus flowers
  • 1 tbsp wolfberries (pre-soaked and drained)
  • 1 pc 3 to 4 inch sized ginger (peeled and shredded)
  • a handful coriander
  • a pinch of salt

  1. Steam frozen CP chicken gyoza for 15 to 20 minutes and set aside to cool down.
  2. Line 8 tart moulds (egg tart size) with coriander, wolf berries and shredded ginger. Insert 1 pc CP chicken gyoza into each tart mould. Set aside.
  3. Bring chicken stock, water and vinegar to boil in a pot. At low heat, add osmanthus flowers, konnyaku jelly powder and a pinch of salt. Keep stirring till the konnyaku powder is fully dissolved and turn off heat when mixture starts bubbling. 
  4. Fold mixture onto tart moulds and allow to cool in room temperature before chilling them in refrigerator. 
  5. Dismount from tart moulds and serve when konnyaku is set.


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