Poon Choi

Ingredients

Instructions

1. 1

   Peel and slice Daikon Radish and Taro. Fry Taro until lightly golden.

2. 2

   Rehydrate Dried Shiitake Mushrooms, Dried Oysters, and Dried Bean Curd Sticks. Blanch Dried Bean Curd Sticks and Black Moss.

3. 3

   Cut Chicken Thighs into pieces. Pan-fry Chicken Thighs until skin is golden. Pan-fry Large Prawns until cooked.

4. 4

   Mince Garlic, slice Ginger, and chop Spring Onions.

5. 5

   Heat Cooking Oil in a pot. Sauté Ginger and Garlic until fragrant.

6. 6

   Add Chicken Broth, Oyster Sauce, Light Soy Sauce, Dark Soy Sauce, Shaoxing Wine, Rock Sugar, and White Pepper Powder. Bring to a boil.

7. 7

   Add Daikon Radish to the sauce. Simmer until tender.

8. 8

   In a large clay pot or deep dish, arrange the braised Daikon Radish as the bottom layer. Add Fried Taro, Fried Tofu Puffs, and Dried Bean Curd Sticks.

9. 9

   Arrange rehydrated Dried Shiitake Mushrooms, Dried Oysters, and Black Moss on top of the first layer.

10. 10

    Arrange pan-fried Chicken Thighs, pan-fried Large Prawns, Braised Pork Belly, and Roasted Pork Belly on the top layer.

11. 11

    Pour the remaining sauce over all ingredients. Bring to a simmer over low heat.

12. 12

    Blanch Broccoli florets.

13. 13

    Garnish Poon Choi with blanched Broccoli and chopped Spring Onions. Serve hot.