Abundance & Prosperity Poon Choi
Level
difficult
Cooking
115 min
Preparation
120 min
Ingredients
Servings
4
Abalone | 1 can |
Roasted Duck | 1⁄2 |
Roasted Pork | 2 pieces |
Prawn | 6 |
Sea Cucumber | 1 packet |
Fish Maw Soaked in hot water until they are soft | 300 g |
Dried Scallop Soaked in water for about 1 hour | 12 |
Broccoli | 1 packet |
Mushroom | 6 |
White Radish | 1 |
Nappa Cabbage | 1⁄2 |
Fish Ball | 1 packet |
Shiitake Mushroom | 1 packet |
Fried Beancurd | 1⁄2 packet |
Ginger | 3 slices |
How to cook
Prepare the vegetables
- Peel, rinse and cut the white radish into pieces.
- Cut the broccoli into same size chunks, soak them in salty water for 5 minutes and rinse it off.
- Blanch the white radish, nappa cabbage and broccoli for 5 minutes then set aside.
- Wash and soak the Shitake Mushroom in hot water for 10 minutes, then rinse it off.
- Fry the mushrooms and white radish with no oil at high flame in wok then set aside.
- Set aside the cooked vegetables.
Prepare the seafood
- Steam the dried scallops for 1 hour then remove and set aside.
- Boil a pot of water.
- Cook fish maw for 15-20 minutes then remove and set aside.
- Cook prawns for 3 minutes then remove and set aside.
- Sauté the sea cucumber with some cooking oil to remove as much moisture as possible, then add in 3 slices of ginger.
Prepare the meat
- Heat up the roasted duck in the oven for 15 minutes then set aside.
- Heat up the roasted pork in the oven for 15 minutes till crispy, then set aside.
Prepare the abalone
- Open the can of abalone, then lay out the abalone pieces on a plate one by one.
- Heat up the abalone sauce in can with a can of tap water at high flame in wok, then set aside.
- Heat the abalone in wok for a while then set aside.
Prepare the broth
- Put 250ml of water, half a can of abalone sauce and 1 big cube of rock sugar into a wok.
- Heat up at high flame, then turn to medium flame after it boils up.
- Braise for 10 minutes.
- Once sauce has thickened, add fish balls then set aside.
Assemble and serve
- Layer in the Nappa cabbage first in a medium sized clay pot.
- Layer the white radish on top of it.
- Place in the roasted duck and roasted pork.
- Place the fish maw, fish balls and bean curd skin in between the roasted duck and roasted pork.
- Place in the broccoli and mushrooms.
- Add in dried scallops on top of the ingredients.
- Add in the prawns on the top.
- Add in the heated abalone onto the top.
- Drizzle the abalone sauce on top of the Poon Choi.
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