Poon Choi is a traditional Cantonese dish for holidays or special events. I am trying to find a name in English for it, but I have a hard time finding one. This is a dish contains so many ingredients or should I say so many different dishes in one HUGE bowl. It usually has different vegetables on the bottom, then seafood, roast pork, duck and many more spread on top of it.
I saw a picture of it long time ago and was very impressed. This year I wanted to make something different for Chinese new year, so I decided to try this dish. I went online searching for pictures and videos, but nothing really matched what I wanted. I don’t like some of the main ingredients used in this dish such as dried oyster, sea cucumber or pork feet. This dish is a lot of work and very time consuming, so I decided to do it my own way. Therefore this is NOT an authentic Poon Choi.
Ingredients:
Chinese Bay choi 2 cups after boiling
Lotus root 1 cup after boiling
Enokitake mushroom 1/2 cup after boiling
Oyster mushroom 1/2 cup after sauteing
White radish 1 pound (cut into chunks boiling with 1tbsp salt)
Fried taro about 10 pieces
Dried Tofu skin 1 cup after boiling
Fresh Shiitake mushroom 5 pieces
Frozen Abalone 5 pieces
Prawn 5 pieces
Dried Scallop 5 pieces
One whole and 1/4 Chicken (1/4 one I used dark meat)
Fish ball 5 pieces
Pork Belly in red preserved tofu sauce one piece
Broccoli one small head (boil)
Hairy dried seaweed a few tbsps
Pork belly in preserved red tofu sauce:
Hainanese Chicken(1/4)：
https://caiqinchen.com/2014/12/22/hainanese-chicken-and-rice%e6%b5%b7%e5%8d%97%e9%b8%a1%e9%a5%ad/
Prawn in ketchup sauce:
Pan fried both sides of prawn in 2 tbsps oil for about 1.5 to 2 minutes per side (adjust time according to the size. )
Add 1tbsp oil to a skillet, add 5-6 tbsps ketchup then 1/4 cup water and bring to boil, add prawn to it and mix well. Set aside.
Abalone chicken broth:
Blanch both chicken (one whole) and abalone in boiling water for 2-3 minutes.
Cooking both of them in a pressure cooker with 2 quarts water and 3 big slices of ginger for 30 minutes.
Abalone and Shiitake mushroom in oyster sauce:
Soak hairy seaweed in water for one hour.
Take the abalone out of the broth, cut into thin strips.
Add 1tbsp light soy sauce, 1/2 tbsp sugar, 3tbsps oyster sauce and 3/4 cup water to a sauce pan.
Add abalone, hairy seaweed and mushroom to the sauce and cook until boiling. Turn the heat to low and continue to cook for 30 minutes.
Steam dried scallop:
Scallops soak in water for a few hours in a small bowl
Steam the bowl of scallop in the water over boiling water for 15 minutes
Fish ball:
boil fish balls in boiling water for 2 to 3 minutes.
Assemble:
Arrange the vegetables on the bottom of 11″ bowl.
Bring about 2 cups broth to boil, season it with salt and oyster sauce.
Add starch to thicken the broth.
Pour the broth over the vegetable.
Cook the vegetables with the broth until the vegetables are warm enough for you.
Arrange other dishes on top of the vegetables.
Decorate the poon choi with broccoli.
盆菜是傳統的粵菜, 通常在过节过年或特別活動的时候才会吃。我努力想找个英語名字, 但怎么也想不出。這是一道有很多食材的菜, 或者我應該说是一個巨碗里有各式山珍海味的大菜。它的底下通常有不同的蔬菜, 然後是海鮮、烤豬肉、鴨和更多的菜铺在蔬菜上面。
我很久以前看到一张盆菜的照片, 印象非常深刻。今年我想中國新年做一些不一樣的東西, 所以我決定試試這道菜。我去網上搜索圖片和視頻没有看到真正符合我想要的。我不喜歡這道菜中使用的一些材料, 如蚝干、海參或豬腳。這道菜工续很多, 也很耗時, 所以我決定按照自己的方式做。因此這不是一道真宗的盆菜。
材料：
中國白菜煮后2杯
蓮藕煮后1杯
金针菇煮後半杯
炒後的牡蠣菇半杯
白蘿蔔1磅 (切成塊后加1湯匙鹽煮熟)
炸芋头約10片
腐皮煮熟後1杯
新鮮香菇5朵
冷凍鮑魚5个
大蝦5只
幹貝5个
一只整雞和一個鸡腿
魚丸5个
紅腐乳醬汁豬肉一塊
西蘭花一個 (煮沸)
发菜幾湯匙
紅腐乳醬汁豬肉:
海南鸡(鸡腿):
HTTPs://caiqinchen.com/2014/12/22/hainanese-chicken-and-rice%e6%b5%b7%e5%8d%97%e9%b8%a1%e9%a5%ad/
茄汁蝦:
在 2 汤匙油中煎蝦1.5 至 2分鐘每面 (根據大小調整時間)。
在平底鍋中加入1汤匙 油, 加入5-6 湯匙番茄醬翻炒, 再1/4杯水煮开, 加入對蝦, 攪拌均匀。
鮑魚雞湯:
在沸水中將雞肉 (一只) 和鮑魚焯水2-3分鐘。
加2夸脫的水和3片姜在电高压锅里煮约3 0分鐘。
蚝油鮑魚香菇:
將发菜浸泡在水中一小時。
把鮑魚從肉湯裡拿出來, 切成細條。
加入1湯匙生抽、半湯匙糖、3汤匙蚝油和3/4杯水。
加入鮑魚、发菜和香菇到醬汁中煮开。將火調小, 繼續煮30分鐘。
蒸干貝:
干貝放在一個小碗裡在水中浸泡幾個小時
隔水蒸15分鐘
魚丸:
在沸水中煮魚丸2至3分鐘。
組裝：
將蔬菜放在一个11寸的盆子的底部。
約2杯鸡肉鲍鱼湯煮沸, 加鹽和蚝油調味。
加一点淀粉水勾芡使肉湯变浓稠。
把肉湯倒在蔬菜上。
把加了菜和肉汤的盆菜煮一下热开。
在蔬菜的上面铺排开其他的菜。
用花椰菜裝飾盆菜。
CaiQin's Kitchen 