Pun Choi

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Poon Choi, or Peng Cai in Mandarin, is a name used for a variety of dishes served in a ‘basin’. Favourite meats, seafood and vegetables are cooked and arranged, usually in layers, in a large metal or ceramic deep bowl which serves as a communal dish to be shared.

Let's start cooking!

Boil chicken in pot

Step 1 - Boil the chicken

  • Wash chicken and place into a pot with water. Bring chicken stock to boil. Skim the surface regularly by using a ladle to remove the foam on the surface
Boil radish and mushrooms in pot

Step 2 - Boil radish, mushrooms and fish maw

  • Simmer for 2 hours before adding in radish and shiitake mushroom.

  • Simmer for another half an hour before adding in fish maw.

  • Simmer for another half an hour and set aside.

To simmer, bring to a boil before reducing the fire from low to medium heat
Add radish into pot

Step 3 - Arrange ingredients in dish

  • Remove radish from stock and place radish into a large dish of your choice.

  • Next, place bean curd skin on top of radish and arrange ginger slices over the bean curd skin.

  • Arrange the remaining ingredients next to each other, including shiitake mushrooms and fish maw.

Add abalone into pot

Step 4 - Season the stock and boil ingredients

  • Lastly add the salt and pepper to the chicken stock. Using a strainer, strain the stock over ingredients and bring the whole pot to boil, simmering for 10 minutes.
Suitable for a communal meal, this dish was served at large gatherings such as rituals, weddings, and even ancestor worship festivals as an expression of village dining culture

Garnish and serve

Pun choi with spring onions

Garnish with spring onions and serve.

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