Chinese New Year Pen Cai

Chinese New Year
Leafy
Mains
Roots

Easy Level:

Cook Time:

Servings:

4

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!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
daikon
0.00
g
g
daikon
0.00
g
g
fried yam
0.00
g
g
fried yam
0.00
g
g
chinese cabbage
0.00
g
g
chinese cabbage
0.00
g
g
fried tau kee
0.00
g
g
fried tau kee
0.00
g
g
fish maw (soaked with hot water)
0.00
g
g
fish maw (soaked with hot water)
0.00
chinese mushrooms (soaked with hot water)
0.00
chinese mushrooms (soaked with hot water)
0.00
pack
pack
of fat choy (soaked with hot water)
0.00
pack
pack
of fat choy (soaked with hot water)
0.00
medium dried scallops (soaked with hot water)
0.00
medium dried scallops (soaked with hot water)
0.00
roast duck drumstick
0.00
roast duck drumstick
0.00
roast chicken drumsticks
0.00
roast chicken drumsticks
0.00
g
g
roast pork belly
0.00
g
g
roast pork belly
0.00
pack
pack
of fried pig’s tendons (soaked with hot water)
0.00
pack
pack
of fried pig’s tendons (soaked with hot water)
0.00
braised abalones
0.00
braised abalones
0.00
litre
litre
chicken stock
0.00
litre
litre
chicken stock
0.00
ml
ml
braised abalone stock (from our braised abalone video)
0.00
ml
ml
braised abalone stock (from our braised abalone video)
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
ml
ml
water
0.00
ml
ml
water
0.00
tbsp
tbsp
hua tiao wine
0.00
tbsp
tbsp
hua tiao wine
0.00
prawns
0.00
prawns
0.00
scallops
0.00
scallops

Steps

1

Blanch 300g daikon in hot water for 5mins
Blanch 300g daikon in hot water for 5mins
Mark as completed

2

Drain and transfer to claypot
Drain and transfer to claypot
Mark as completed

3

Add 150g fried yam on top of daikon
Add 150g fried yam on top of daikon
Mark as completed

4

Blanch 150g chinese cabbage in hot water for 3mins
Blanch 150g chinese cabbage in hot water for 3mins
Mark as completed

5

Drain and transfer to claypot
Drain and transfer to claypot
Mark as completed

6

Layer in the claypot 80g fried tau kee,
Layer in the claypot 80g fried tau kee,
Mark as completed

7

80g fish maw (soaked with hot water),
80g fish maw (soaked with hot water),
Mark as completed

8

8 chinese mushrooms (soaked with hot water),
8 chinese mushrooms (soaked with hot water),
Mark as completed

9

½ pack of fat choy (soaked with hot water),
½ pack of fat choy (soaked with hot water),
Mark as completed

10

8 medium dried scallops (soaked with hot water),
8 medium dried scallops (soaked with hot water),
Mark as completed

11

1 roast duck drumstick,
1 roast duck drumstick,
Mark as completed

12

2 roast chicken drumsticks,
2 roast chicken drumsticks,
Mark as completed

13

200g roast pork belly,
200g roast pork belly,
Mark as completed

14

½ pack of fried pig’s tendons (soaked with hot water)
½ pack of fried pig’s tendons (soaked with hot water)
Mark as completed

15

and 8 braised abalones
and 8 braised abalones
Mark as completed

16

Heat 1 litre of chicken stock in a wok
Heat 1 litre of chicken stock in a wok
Mark as completed

17

Add 300 ml braised abalone stock,
Add 300 ml braised abalone stock,
Mark as completed

18

2 tbsp oyster sauce,
2 tbsp oyster sauce,
Mark as completed

19

300 ml water,
300 ml water,
Mark as completed

20

and 2 tbsp hua tiao wine
and 2 tbsp hua tiao wine
Mark as completed

21

Bring stock to boil
Bring stock to boil
Mark as completed

22

Scoop out 500 ml stock mixture and set aside
Scoop out 500 ml stock mixture and set aside
Mark as completed

23

Fill claypot with stock to about 90%
Fill claypot with stock to about 90%
Mark as completed

24

Cover and cook for 30 mins
Cover and cook for 30 mins
Mark as completed

25

Slightly blanch 5 prawns and 10 scallops for 1-2 mins
Slightly blanch 5 prawns and 10 scallops for 1-2 mins
Mark as completed

26

Add prawns and scallops to claypot and cover for 2mins
Add prawns and scallops to claypot and cover for 2mins
Mark as completed

27

Heat the set aside stock in a wok
Heat the set aside stock in a wok
Mark as completed

28

Thicken with 3 tbsp of cornstarch solution
Thicken with 3 tbsp of cornstarch solution
Mark as completed

29

Pour sauce over pen cai and serve
Pour sauce over pen cai and serve
Mark as completed

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