Poon choi 盆菜, literally translated as basin dish, is a multi-layer dish commonly served during Chinese New Year. It is traditionally served in large wooden, porcelain or metal basins called poon, for communal-style consumption.
This year, I decided to put together a Poon Choi at home to enjoy together with my parents. There are no rules as to what you can put in a poon choi, but the bottom layer is usually braised Chinese cabbage and radish, followed by ingredients which absorbs sauces well and then the drier or more luxurious ingredients at the top.
Surprisingly, putting together a poon choi is not as time consuming or difficult as I imagined it to be. It took me less than 1 1/2 hours to cook and assemble this poon choi with 12 auspicious ingredients. For my poon choi, I used a 24cm cast iron round casserole pot.
Poon choi as a whole symbolises unity, and each ingredient is carefully selected for its auspicious symbolism:
Chinese cabbage - 100 types of prosperity Tofu pok - gold / wealth Fish maw - abundance Smoked duck - fertility Roast pork (siew yoke) - strength Chinese mushroom - completeness, family unity Sea cucumber - happiness Hokkaido scallops - new opportunities Tiger prawns - Happiness and good fortune Abalone - Definite good fortune Fatt choy (black moss) - exceeding wealth Broccoli - new beginnings Goji - red colour signifies good luck
The whole family thoroughly enjoyed it! Very delicious, would not hesitate making this again next year for our Chinese New Year celebrations. Wishing you all a happy, healthy and prosperous Year of the Tiger!
Poon Choi (Pen Cai 盆菜)
Recipe by Baby Sumo
Preparation time: 30-45 mins
Cooking time: 45 mins
Serves 6
Ingredients
For the Chinese cabbage
8 Chinese cabbage leaves
300ml water
1/2 tbsp chicken stock concentrate
A few dashes white pepper
Braising
6 tofu pok, cut in half
200g sea cucumber, cut at an angle, 1" thick
1 fish maw, soaked for 1 hour, then cut into 2cm lengths
6 Chinese mushrooms, rehydrated and stalks trimmed
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
2-3 tbsp Shaoxing wine
A few dashes white pepper
1/2 tbsp chicken stock concentrate
700ml water
1 1/2 tbsp cornstarch
3 tbsp water
Other ingredients
1 smoked duck, about 200g
200-300g roast pork, store bought or homemade, cut into chunks
6 large Hokkaido scallops
6 tiger prawns, trimmed
1 - 2 cans abalone
6 broccoli florets
A handful fatt choy, rehydrated in boiling water for 2 mins
5 Goji berries, rehydrated in water
1. Chinese cabbage: Wash Chinese cabbage leaves and cut into half, then into 2" lengths. In a cast iron pot, bring water to the boil, then season with chicken stock concentrate and white pepper. Layer on the cabbage and simmer for 30 minutes. Steam brocolli florets for 3-4 mins, then remove.
2. Braising: In a separate saucepan or pot, bring water to the boil, then season with oyster sauce, light soy sauce, Shaoxing wine, white pepper and chicken stock concentrate. Add the mushrooms and fish maw, and braise over low heat for 30 mins. After 30 mins, add the tofu pok and sea cucumber and braise for a further 15 mins. Remove all ingredients and set aside sauce.
3. Smoked duck: Cook smoked duck in air fryer for 10 minutes at 200C. Remove and set aside to cool. Once cool, slice the duck.
4. Roast pork: If roast pork is not freshly made, reheat in air fryer for 10 minutes at 160C. Increase heat to 200C and cook in air fryer for a further 10-15 minutes, until skin is crispy. Set aside to cool, then cut into bite-sized chunks.
5. Prawns and scallops: Marinate prawns with 1/2 tsp Shaoxing wine, salt and pepper. In a frying pan, heat 1 tablespoon of oil at medium high heat. Add prawns and cook for 2 mins each side, until nice and crispy. Remove and set aside. Add a slice of butter to pan. Season scallops with salt, then sear on high heat for 2-3 mins, until cooked to your liking. Set aside. (Note: You can also stir fry or steam the scallops and prawns)
6. For the sauce: Heat sauce from Step 2 over medium heat. Mix constarch with water, then pour into the sauce to thicken, stirring frequently. Taste and season with more Shaoxing wine or soy sauce as necessary.
7. To assemble: In the cast iron pot, layer your ingredients in this order.
8. Pour sauce, from Step 6, over the ingredients (except roast pork, to keep the skin crispy). Enjoy!
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