Chinese New Year Pen Cai

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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Ingredients

Adjust Servings
300g daikon
150g fried yam
150g chinese cabbage
80g fried tau kee
80g fish maw (soaked with hot water)
8chinese mushrooms (soaked with hot water)
½pack of fat choy (soaked with hot water)
8medium dried scallops (soaked with hot water)
1roast duck drumstick
2roast chicken drumsticks
200g roast pork belly
½pack of fried pig’s tendons (soaked with hot water)
8braised abalones
1litre chicken stock
300ml braised abalone stock (from our braised abalone video)
2tbsp oyster sauce
300ml water.
2tbsp hua tiao wine
5 prawns
10 scallops

Directions

1.

Blanch 300g daikon in hot water for 5mins
Mark as complete
2.

Drain and transfer to claypot
Mark as complete
3.

Add 150g fried yam on top of daikon
Mark as complete
4.

Blanch 150g chinese cabbage in hot water for 3mins
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5.

Drain and transfer to claypot
Mark as complete
6.

Layer in the claypot 80g fried tau kee,
Mark as complete
7.

80g fish maw (soaked with hot water),
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8.

8 chinese mushrooms (soaked with hot water),
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9.

½ pack of fat choy (soaked with hot water),
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10.

8 medium dried scallops (soaked with hot water),
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11.

1 roast duck drumstick,
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12.

2 roast chicken drumsticks,
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13.

200g roast pork belly,
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14.

½ pack of fried pig’s tendons (soaked with hot water)
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15.

and 8 braised abalones
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16.

Heat 1 litre of chicken stock in a wok
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17.

Add 300 ml braised abalone stock,
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18.

2 tbsp oyster sauce,
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19.

300 ml water,
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20.

and 2 tbsp hua tiao wine
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21.

Bring stock to boil
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22.

Scoop out 500 ml stock mixture and set aside
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23.

Fill claypot with stock to about 90%
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24.

Cover and cook for 30 mins
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25.

Slightly blanch 5 prawns and 10 scallops for 1-2 mins
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26.

Add prawns and scallops to claypot and cover for 2mins
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27.

Heat the set aside stock in a wok
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28.

Thicken with 3 tbsp of cornstarch solution
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29.

Pour sauce over pen cai and serve
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