Chinese New Year Pen Cai – 新春盆菜

Hey guys, today we have a special treat of ‘abundance’ for the festive season!

Pen Cai, also known as ‘poon choy’ is a braised treasure pot of goodness, for an unmatched flavor and fragrance! This dish is normally filed to the brim with layers and layers of premium seafood and meats for that thick braised taste, so what’s not to like about this?

In our recipe, we use tau kee, fish maw, pork belly,dried scallops and braised abalone, to name a few of the ingredients in this prosperous mix. You can try choosing your favourite items that everyone love and create your own version too!

So try this and welcome richness, joy, and bond together with your loved ones for the coming reunion dinner!

Get your pen cai seafood items from our friends at dishthefish.com.sg for this CNY!

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  • Servings: 4

  • Time: 1 hr

  • Skill: Easy

Ingredients

  1. 300g daikon

  2. 150g fried yam

  3. 150g chinese cabbage

  4. 80g fried tau kee

  5. 80g fish maw (soaked with hot water)

  6. 8 chinese mushrooms (soaked with hot water)

  7. ½ pack of fat choy (soaked with hot water)

  8. 8 medium dried scallops (soaked with hot water)

  9. 1 roast duck drumstick

  10. 2 roast chicken drumsticks

  11. 200g roast pork belly

  12. ½ pack of fried pig’s tendons (soaked with hot water)

  13. 8 braised abalones

  14. 1 litre chicken stock

  15. 300 ml braised abalone stock (from our braised abalone video)

  16. 2 tbsp oyster sauce

  17. 300 ml water.

  18. 2 tbsp hua tiao wine

  19. 5 prawns

  20. 10 scallops

  21. 3 tbsp cornstarch solution (mix cornstarch with water 1:2 ratio)

Instructions

  1. Blanch 300g daikon in hot water for 5mins

  2. Drain and transfer to claypot

  3. Add 150g fried yam on top of daikon

  4. Blanch 150g chinese cabbage in hot water for 3mins

  5. Drain and transfer to claypot

  6. Layer in the claypot 80g fried tau kee, 80g fish maw (soaked with hot water), 8 chinese mushrooms (soaked with hot water), ½ pack of fat choy (soaked with hot water), 8 medium dried scallops (soaked with hot water), 1 roast duck drumstick, 2 roast chicken drumsticks, 200g roast pork belly, ½ pack of fried pig’s tendons (soaked with hot water) and 8 braised abalones

  7. Heat 1 litre of chicken stock in a wok

  8. Add 300 ml braised abalone stock,

  9. 2 tbsp oyster sauce,

  10. 300 ml water,

  11. and 2 tbsp hua tiao wine

  12. Bring stock to boil

  13. Scoop out 500 ml stock mixture and set aside

  14. Fill claypot with stock to about 90%

  15. Cover and cook for 30 mins

  16. Slightly blanch 5 prawns and 10 scallops for 1-2 mins

  17. Add prawns and scallops to claypot and cover for 2mins

  18. Heat the set aside stock in a wok

  19. Thicken with 3 tbsp of cornstarch solution

  20. Pour sauce over pen cai and serve