Abundance & Prosperity Poon Choi

Name: Abundance & Prosperity Poon Choi
Prep time: 120 min
Cook time: 115 min
Total time: 235 min
Yield: 4
Cuisine: Chinese New Year
Ingredients: 1 can Abalone; 1/2 Roasted Duck; 2 pieces Roasted Pork; 6 Prawn; 1 packet Sea Cucumber; 300 g Fish Maw; 12 Dried Scallop; 1 packet Broccoli; 6 Mushroom; 1 White Radish; 1/2 Nappa Cabbage; 1 packet Fish Ball; 1 packet Shiitake Mushroom; 1/2 packet Fried Beancurd; 3 slices Ginger

Gathering more reviews

Rate this recipe

Level

difficult

Cooking

115 min

Preparation

120 min

Ingredients

Servings

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.