Abundance & Prosperity Poon Choi
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Abundance & Prosperity Poon Choi

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Level

difficult

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Cooking

115 min

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Preparation

120 min

Ingredients

Servings

4
Abalone
1 can
Roasted Duck
12
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
12
Fish Ball
1 packet
Shiitake Mushroom
1 packet
Fried Beancurd
12 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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