Description
Savor Poon Choi: Your Festive Chinese Feast Made Easy
Ingredients
Scale
- 1 piece Dried Oyster
- 1 piece Dried Scallop
- 300 g Prawns
- 50 g Fish Maw
- 1 piece Pork Knuckle
- 2 pieces Goose Web
- 5 pieces Dried Shiitake Mushrooms
- 200 g Lotus Root
- 100 g Radish
- 100 g Beancurd Stick
- 100 g Black Mushroom
- 100 ml Soy Sauce
- 50 ml Black Sauce
- 20 g Ginger
- 20 g Rock Sugar
- 1 piece Pandan Leaf
- 2 pieces Scallion
Instructions
- Soak dried oysters and scallops in water for 40 minutes. Soak shiitake mushrooms in hot water until softened. Clean prawns and rinse fish maw.
- Cook oysters, scallops, and shiitake mushrooms in separate pots until warmed through. Drain and set aside.
- Combine soy sauce, black sauce, ginger, rock sugar, pandan leaf, and scallions in a large pot. Braise pork knuckle for 1 hour until tender.
- Layer lotus root, radish, beancurd stick, fish maw, pork knuckle, goose web, and dried oysters in a claypot.
- Cover claypot and steam for 25 minutes.
- Arrange roasted chicken, duck, and prawns on top. Pour broth over the assembled dish.
- Mix cornstarch with water and boil to thicken broth, then add to Poon Choi.
Notes
- Prep Time: 60 min
- Cook Time: 65 min
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg