Poon Choi 盆菜

Poon Choi, lots of people might think this is a expensive and yet difficult to prepare restaurant dish, actually is not difficult to prepare only thing is time consuming. To be expensive or not is up to you to decide what ingredients you wish to use.


These are what you need..........


Utensils

Clay pot
Pot


Ingredients

1 radish, thickly sliced
70g Chinese cabbage, cut into chunk
70g cabbage, cut into chunk
1 roast duck, chopped into big pieces
300g medium size prawns
7 lobster ball, cut into half
10 mushroom, soak it one night before hand
50g fish maw, soften it with a pot of hot water
1 can sliced abalone
1 big broccoli, cut into small pieces
500ml chicken broth


Instructions

Lay a layer of radish on the bottom of the clay pot, follow with Chinese cabbage and cabbage, pour in the chicken broth and the canned abalone sauce, bring to boil then turn to low flame, shimmer for one hour. Lay another layer of roast duck on top, shimmer for another half an hour. Now lay mushroom, lobster balls, fish maw, prawns and the sliced abalone at the centre. The way of laying is up to your liking. Shimmer for another 15 minutes. Boil a pot of hot water, broccoli in, boil for couple of minutes, drained of the water. Use broccoli as divider, decorate nicely. Now the dish is ready to serve.............