Eight Treasures Poon Choy

Eight Treasures Poon Choy

This prosperous eight treasures poon choy is filled with layers of flavour, perfect to celebrate success and achievement with friends and family.

Ingredients

6-8 dried shiitake mushrooms

3 pcs kombu or Japanese seaweed (each roughly 10 x 3 cm)

6-8 chicken wings

1.2 L water

300 g arrowroot (see tip), or any root vegetable of your choice

1 pig trotter (about 450 g), chop into 5-cm chunks

500 g stewing pork (with skin on)

200 g Chinese cabbage, halve, separate the leaves

6 spring onions, bruise

6 cm knob of ginger, slice and bruise

SEASONING (mix well)

¼ cup light soy sauce

2 tbsps fish sauce

1 tbsp rock sugar

A pinch of salt, to taste (optional)

3-4 tbsps Shaoxing wine

White pepper powder

ADDITIONAL INGREDIENTS

500 g roast pork

6 pcs canned baby abalone

6 large prawns

10-12 scallops

Lettuce leaves, to garnish

Directions

1Soak mushrooms together with kombu in water. Leave covered in the fridge overnight.

2Place chicken in a pot filled with water. Bring to boil then lower heat. Simmer for 1 hour, with the lid slightly open, to render chicken stock. Remove chicken and set stock aside. (Both wings and stock can be kept, separately, in the fridge, till ready to use.)

3In the meantime, skin the arrowroot (or any preferred root vegetable such as yam, radish, arrowhead and cassava). Cut arrowroot into slices, no more than 1-cm thick, removing the “eyes” as you go (if using other root vegetables, cut them as you normally would for braising). Parboil arrowroot slices in a pot of water, partially covered, for 1 hour (skip this step if using other root vegetables).

4Scald trotter and stewing pork in a pot of boiling water, for 1 to 2 mins, to clear impurities. Remove meats and rinse briefly. Set the meats aside.

5In a large pot, arrange half of the cabbage leaves to cover the base. Place parboiled arrowroot slices in one layer over cabbage leaves. Arrange scalded trotter and stewing pork on top. Scatter half of the spring onion and ginger pieces over the meats, and place prepared kombu and mushrooms on top. Pour the mushroom-and-kombu soaking liquid into the pot. Add enough chicken stock to just about cover the ingredients. Scatter the remaining spring onion and ginger pieces over. Add seasoning mixture. Cover the lot with remaining cabbage leaves. Turn on the heat and bring to a boil, then turn heat to low and simmer, with the lid slightly open, for 45 mins.

6Season to taste. Cook for another 10 mins, and turn off the heat. Let pot stand for half a day.

7When it’s time to serve, arrange the rest of the ingredients, layer by layer, over the braise. Cover the pot and simmer, with lid slightly open, for 10 mins, spooning the gravy over the ingredients occasionally. When the prawns and scallops are cooked, the poon choy is ready. Garnish with lettuce leaves – these symbolise “growth” and “advancement” – so everyone basks in prosperity as they tuck in.