Abundance & Prosperity Poon Choi (盆菜) with Heavenly Rich Broth
- erinna Chng
- 20 hours ago
- 1 min read
Poon Choi Aka Pen Cai (盆菜) is an Auspicious one-pot dish served in a very big pot (traditionally served in wooden and metal basin) during festive peiods, especially Chinese New Year.
Poon Choi (盆菜) is usually crowded with overflowing of ingredients to signify abundance of wealth and prospertity. The choice of ingredients to be added is endless. Usually includes Roast meat, dried mushroom, conpoy, prawns, abalone, fish maw, broccoli, yam, etc…
Usually, the ingredients are layered such that radish, cabbage will be at the bottom. More premium ingredients are layered on top for a more luxury presentation. Also, to allow the juice from the meat and seafood to flow to the bottom of the basin.
It is not a cheap dish to prepare but it’s even more expensive to have it while dining out, especially with big group of family members.
Preparation is not difficult, just that a few more steps is required to blanch and cook the ingredients and also to layer the ingredients.
1
Searing the Beef
Soaking time of ingredients very much depends on the type and quality you purchased. Please check with seller or instruction on packaging
Typically, soaking of fish maw ranges from 2 hours to 1 day
Dried sea cucumber need about 2 days. Prep all in advance
2. Weightage and choice of ingredients can be change according to your preference. Other optional ingredients which you can add to poon choi: Dried Scallop, Pork Knuckles, etc...
Notes
1
Preparation
Soak and prepare all ingredients in advance and base on the time required
The broth
Heat the oil in a large heated pot over medium heat
Add chopped garlic and saute until fragrance
Add in water, mushroom, fish maw, cabbage, white radish and all other seasonings required for the broth
Bring it to boil over medium high heat then lower the fire to simmer for 30 mins to an hour
Cooking and Blanching the Ingredients
Cook and blanch those ingredients that need to be cooked in the broth (Can be done in batches or add the ingredients that need to cook into the pot all at once and remove from the pot when done)
Estimated Time (Varies based on size): Prawns and Scallops about 3 mins, broccoli about 15 to 20 sec, Carrot about 2 to 3 mins, sea cucumber about 3 mins
Remove cooked items from the broth and set aside for layering later. Turn off the heat of the broth while layering
Ingredients that do not need to cook in broth: Roast meat, Abalone, Sea Asparagus, Fried Yam
Layering the Auspicious Pot
Start with Napa Cabbage and White Radish
Then start arranging the rest of the ingredients in section or based on your creativity
Finishing and Thickening of Broth
Bring the broth back to boil.
Add Hua Tiao Wine and allow it to boil for a min
Mix the corn flour and water in a small bowl
Slowly pour in the corn flour mixture into the boiling broth and stir while adding
Ladle the broth over the pot of layered ingredients
Bring the whole pot of poon cai back to the stove and bring it to boil or just serve over induction hotplate
*If serving over induction hotplate, once the poon coi boils, lower to the lowest heat possible and stir occassionally to prevent burnt bottom.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Abundance & Prosperity Poon Choi (盆菜)
Head Chef
eckitchensg
Servings :
about 6 to 8 pax
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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