- 300g daikon
- 150g fried yam
- 150g Chinese cabbage
- 80g fried tofu skin
- 80g fish maw (soaked with hot water)
- 5 Chinese mushrooms (soaked with hot water)
- ½ pack of Fatt Choy (soaked with hot water)
- 8 medium dried scallops (soaked with hot water)
- 1 roast duck drumstick
- 1 roast chicken drumsticks, chopped
- 8 braised abalones
- 1 litre chicken stock
- 300ml braised abalone stock (from our braised abalone video)
- 2 tbsp oyster sauce
- 300ml water
- 5 prawns
- 10 scallops
- 3 tbsp cornstarch (mix cornstarch with water 1:2 ratio)
Poon Choy 盆菜
Recipes Details
Preparation Time:
20 minutes
Cooking Time:
1 hour
Servings:
4 – 5 person
Ingredients
Kitchen Appliances:
- Rinnai Gas Hob / Table Top Cooker
Method
- Blanch daikon in hot water for 5 mins. Drain them and transfer to a claypot.
- Add fried yam on top of the blanched daikon.
- Blanch Chinese cabbage in hot water for 3 mins. Drain them and transfer to the claypot, layering on top of the blanched daikon and fried yam.
- Continue to layer up the claypot with the fried tofu skin, fish maw, Chinese mushrooms, Fatt Choy, dried scallops, roast duck drumstick, chopped roast chicken drumstick and braised abalones.
- In a wok, heat up the chicken stock. Then add in braised abalone stock, sauce and water and bring the mixture to a boil.
- Once done, scoop out 500 ml of the stock mixture and set aside. Then fill up 80% of the claypot (already layered with the ingredients) with the rest of the stock mixture.
- Cover the claypot and cook for about 30 mins.
- Slightly blanch 5 prawns and 10 scallops for 1-2 mins
- In another wok, blanch the prawns and scallop for 2 mins. Then drain and place them into the claypot with the other ingredients. Cover and continue cooking for another 2 mins.
- Heat up the set aside stock mixture and thicken it with 3 tbsp of cornstarch solution to create a sauce.
- When the Poon Choy is ready to be served, pour the sauce over the ingredients.
- Enjoy with your family and friends!