Abalone Poon Choi ( Big Bowl Feast )

Foto- Homemade Poon Choi

“Poon Choi” in cantonese or “Pen Cai” in Mandarin is a traditional Chinese dish originated from Hong Kong. The dish is served with a lot of different ingredients and it is eaten layer by layer, from top to bottom.
The bottom layer usually consist of radish and chinese cabbage. The 2nd layer, will have fish maw, different type of mushrooms or sea cucumber.The final top layer of Poon Choi will have premium ingredients such as abalone, seafood or meat. Actually, there is no strict rules on Poon Choi ingredients.You may simply add any ingredients that you preferred. Preparing Poon Choi need a lot of time and effort but it is definitely worth =)
Poon choi is in big bowl which is suitable for whole family to enjoy together. It is also a great idea for Chinese New Year reunion dinner as this one big bowl makes everyone gather together.

“Poon Choi”是粤语,或中文称”盆菜“是一道来自香港人传统文化的料理之一。盆菜包含了许多丰盛的食材并叠入大盆中,然后从最高层,一层接一层的慢慢享用。盆菜的第一层,也就是从底部开始,通常会放入耐烹调的红白萝卜和大白菜。第二层,会放入各种不同的菇类及鱼瓢等等的食材。盆菜的最高一层则是放一些高档和昂贵的食材如鲍鱼,干贝,肉类及海鲜类。其实,盆菜的用料是没有特别严格规定,一切可以按照自已喜爱的食材去烹调。由于制做盆菜的方法很广泛,而且也很费时费力,但一切都很值得=)大盆菜不仅是分量超大,材料丰富,很适合全家大小一起享用。所以,在佳节时刻,大盆菜绝对是让大家团聚一起的家庭丰盛大餐。

Ingredients/ 食材:-

1 canned of Abalone
1 鲍鱼罐头

1 White & 1 Red Radish
1根白萝卜& 1根红萝卜

1 Chinese Cabbage
1颗大白菜

1 Broccoli
1颗花椰菜

Baby Corn – 1 pack
玉米笋- 1包

Cherry Tomatoes – 3-6 pieces
樱桃小番茄- 3至6粒

Dry Scallop – 6 to 8 pieces
干贝-6至8个

Sea Asparagus – 1 canned
清汤鲍笋- 1罐

Bai-Ling Mushroom- 1 canned
白灵菇王 - 1罐

Chinese Black Mushrooms – 4-5 pieces
蘑菇类-4至5朵

Fried Fish Maw – 4 to 5 pieces
炸鱼瓢 - 4至5个

Prawn – 10 pieces (medium size)
鲜虾 - 10只(中型鲜虾)

[Superior Chicken Stock/鸡骨高汤]

Chicken Carcass – 2 to 3pcs
鸡骨/鸡壳 - 2至3个

Chicken Feet – 10 to 15pcs
鸡脚- 10至15个

Water – 4L
水-4公升

Garlic – 2 cloves
蒜 -2瓣

Small onion – half
小葱-半颗

Ginger – few slices
姜-数片

[Seasoning/ 调味]

White pepper – little amount
胡椒粉-适量

Sugar- 1 Tablespoon
糖-1汤匙

Salt – 2 pinches
盐巴-2小撮

Soy sauce – 1 Tablespoon
生抽-1汤匙

Dark soy sauce – 1/2 Tablespoon
老抽-1/2汤匙

Abalone sauce – 1 Tablespoon
鲍鱼酱汁-1汤匙

Cornstarch 2 teaspoons + little water ( thicken the soup)
玉蜀粉2茶匙 + 少许的水 (勾芡)

Steps/步骤:-

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1)Clean the chicken carcass and chicken feets.Place into big deep pot and pour in the water.
将鸡壳和鸡脚洗冲洗干净,放入深锅里,加水。

2)Use the slow cooker to cook overnight.
利用慢炖锅煮一夜。

3)Next day morning,scoop away the scums. Put the canned abalone and fried fish maws into the pot and cook at least 1-2 hours or until tender.
* Don’t overcook the abalone as it’s will become very tough)
* Use a chopstick to poke into medium part of abalone to test if is it soft enough
* Pour the canned abalone soup into chicken soup (Don’t waste as its flavors)

第二天早上,将高汤上的渣渣取出来。放入罐头鲍鱼和鱼瓢煮大约1至2小时或直到熟软。
*鲍鱼不要过度的炖煮,这会影响口感。
*使用筷子插入鲍鱼的中心点,以测试熟软度。
*将罐头鲍鱼里汤汁加入高汤里(千万别浪费,那是汤汁的精华)

Foto-abalone poon choi
1)Clean all the ingredients and cut slices.
将所有的食材冲洗干净,再切片。

2)Put all the veggies and mushrooms on different plates. Mix some chicken soup with those ingredients , and steam  about 8-10 minutes or until soft.
*After steaming, pour back the soup into deep pot again as its flavors.

把蔬菜类和菇类分别放入不同的盘中,混合少许的高汤,再放入蒸锅里蒸8至10分钟或熟软即可。
*蒸后的汤汁再倒入高汤里(增加高汤的甜味)

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Heat the pan with medium low fire. Then, pan-fried the prawns until cooked without oil.
开中小火预热锅子。然后,把虾放入锅内干煎至熟即可。

[Seasoning the soup / 调味高汤]

1) Heat the deep pot with low fire, add little oil and saute garlic, small onion and ginger slices until fragrant.
开小火把锅子预热后,加少量的油再把姜,葱和蒜爆香。

2) Pour in superior chicken stock into the pot and put all the seasoning ingredients, stir well and bring to a boil.
将高汤倒入锅子里,加入调味料,拌匀再煮滚即可熄火,备用。

[Assembling the Dishes/ 摆盘] 

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1) For assembling the dish, start the bottom layer with white radish & red radish.
摆盘步骤,从最低层开始,放入红白萝卜。

2) For medium layer, put mushrooms, chinese garbage and fish maws .
中层,放入菇类,大白菜和鱼瓢。

3) For top layer, put the expensive ingredients and seafood such as abalone, dry scallops and prawns.
最高层着放一些昂贵食材和海鲜类如鲍鱼,干贝和鲜虾。

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1) Garnish with broccoli, baby corns and cherry tomatoes to give nice contrast colour of appearance.
最后,摆上花椰菜,玉米笋和樱桃小番茄作为装饰,让盆菜添加亮眼的色彩。

2)Pour in all the superior chicken soup.
淋上全部的精华浓郁高汤。

3) When the “Poon Choi” is ready to serve, put it on the electric stove and heat up with low heat until the dish keep warm.
准备好盆菜后,把钢盆放在电子炉上,以低温慢慢的把盆菜佳肴加热即可。

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Foto- Homemade Poon Choi

Enjoy ^.^B

One Comment Add yours

  1. such a big and abundant feast!wow

    Liked by 1 person

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