Poon Choi is name used for a variety of dishes served in a ‘basin’. Favourite meats, seafood and vegetables are cooked and arranged, usually in layers, in a large metal or ceramic deep bowl which serves as a communal dish to be shared.
This Poon Choi recipe serves the whole family, young and old. The poultry, fish maw and prawns for the adults and the kid-friendly MUSHROOM QQ filament, MUSHROOM King Crab Chunk and MUSHROOM Salmon Flavoured Ball for the young at heart!
Preparation time: 2½ hour
Cooking time: 35 minutes
Servings: 6
Ingredients
| 1.5 kg | chicken, washed and cut into about 10 pieces |
|---|---|
| 2 l | water |
| 300 g | radish, cut into big chunks |
| 150 g | dried shiitake mushroom, pre-soaked in water |
| 150 g | fish maw, cut into 10 pieces |
| 120 g | bean curd skin |
| 6 slices | ginger |
| 150 g | abalone, cut into 10 pcs |
| 200 g | MUSHROOM QQ Filament |
| 150 g | MUSHROOM King Crab Chunk |
| 150 g | MUSHROOM Salmon Flavoured Ball |
| 8 | large prawns |
| ½ | ready to eat roast duck, cut into pieces |
| 200 g | broccoli |
| ½ tsp | white pepper |
| ½ tsp | salt |
| 30 g | spring onion, sliced |
Method
- Wash chicken and place into a pot with water.
- Bring chicken stock to boil, skimming the surface regularly. Simmer for 2 hours before adding in radish and shiitake mushroom. Simmer for another half an hour before adding in fish maw. Simmer for another half an hour and set aside.
- In another large pot, remove radish from stock and place radish into the bottom of pot.
- Next place bean curd skin on top of radish and arrange ginger slices over the bean curd skin.
- Then arrange the remaining ingredients next to each other, including shiitake mushrooms and fish maw, clockwise. Arrange MUSHROOM QQ Filament, MUSHROOM King Crab Chunk and MUSHROOM Salmon Flavoured Ball in the middle of the pot.
- Lastly add the salt and pepper to the chicken stock and strain the stock over ingredients and bring the whole pot to boil, simmering for 10 minutes. Garnish with spring onion and serve.
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