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!
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
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.
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.
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.
Garnish and serve
Garnish with spring onions and serve.