Happy Pot Choi

Overview

Poon Choi is a food custom in Shenzhen, Guangdong and the New Territories of Hong Kong. It is said to have originated in the late Southern Song Dynasty and has a history of hundreds of years. It is a food that can only be eaten during festivals or festive events. Generally, Poon Choi is made of a large pot or basin, which contains common ingredients such as chicken, duck, fish, and pork. Later, with the improvement of economic level, various high-end and precious ingredients were also added to Poon Choi. In fact, no matter how the ingredients change, what remains unchanged is the profound meaning contained in Poon Choi. The dishes are full, the dishes are booming, and the family is reunited. The Chinese pay attention to the meaning. After eating such auspicious and good-meaning dishes, they pray for a prosperous business and family reunion in the coming year... The large pot of vegetables I made today did not strictly follow the ingredients of the traditional pot.

Tags

• hot dishes
• home cooking
• abalone juice
• blanched chicken
• braised goose wings
• broccoli
• chicken sauce with soy sauce
• chinese cabbage
• clear water
• dried oysters
• edible oil
• fresh abalone
• pink kudzu
• prawns
• roast goose
• roast pork
• rock sugar
• white radish
• garlic
• ginger

Ingredients

Steps

1. 1 Prepare the required ingredients: half a boiled chicken, one roasted goose, 4 marinated goose wings, one roasted pork, 6 prawns, 12 fresh abalones, 5 dried oysters, 2 sticks of vermicelli, half broccoli, one white radish, one Chinese cabbage, one kudzu, 4 pieces of garlic, and one piece of ginger. When buying the cooked meat, ask the stall owner to help cut it into small pieces, wash the fresh abalone and cut it into tic-tac-toe flowers, break the broccoli into small florets, cut the white radish and kudzu into small pieces, cut the garlic into sections, slice the ginger, wash the prawns and dried oysters and set aside. In fact, the combination and portion of these ingredients can be adjusted at will, depending on personal preference.

   

2. 2 Blanch the broccoli, drain and set aside.

   

3. 3 Blanch the prawns, drain and set aside.

   

4. 4 Slowly fry the dried oysters over low heat until both sides are golden and set aside.

   

5. 5 Add the ginger slices to the oil pan where the dried oysters have been fried and stir-fry until fragrant.

   

6. 6 Add abalone and stir-fry for a while, add a small piece of rock sugar.

   

7. 7 Add chicken juice and soy sauce and stir-fry evenly.

   

8. 8 Bring the next bowl of water to a boil with a lid, then turn down the heat and simmer for about 20 minutes.

   

9. 9 After the abalone is cooked, pack it and set aside.

   

10. 10 It’s time to start placing the Poon Choi. The order of arrangement is vegetables on the ground and meat and seafood on the surface. It is best to use a casserole with a wider mouth, so that all the ingredients of this Poon Choi can be best presented.

    

11. 11 Put the ginger slices at the bottom of the pot first.

    

12. 12 Add garlic segments.

    

13. 13 Arrange the kudzu in an orderly manner.

    

14. 14 Arrange the radishes neatly.

    

15. 15 Put on fans.

    

16. 16 Arrange the Chinese cabbage.

    

17. 17 Arrange roasted pork, braised goose wings, boiled chicken, roasted goose, dried oysters, prawns, etc. on top of the Chinese cabbage.

    

18. 18 Finally, add abalone and broccoli.

    

19. 19 Stir the abalone juice, light soy sauce, and water into a soup and add it to the prepared Poon Choi.

    

20. 20 Place the entire pot on the fire and simmer over low heat for 25 to 30 minutes. The meat dishes on the surface are heated and the flavor and essence seep into the vegetarian dishes below. When you eat it, the kudzu is sweet and the white radish is soft and waxy, which is more popular than the meat.