Poon Choi
Ingredients
20 ml Cooking Oil
30 ml Water
1.5 L Chicken Stock
1 Can Abalone Stock
1 pc Medium Sized Carrot
1 pc Medium Sized White Radish
1 pc Rehydrated Sea Cucumber
6 pcs Scallops
6 pcs Young Corns
12 pcs Abalones (Canned)
12 pcs Fresh Clams
12 pcs Fresh Whole Prawns
20 g Black Moss (‘Fat Choy’)
30 g Old Ginger
50 g Garlic
50 g Shallots
150 g Jew’s Ear / Black Fungus (Rehydrated)
150 g Shiitake Mushroom (Rehydrated)
200 g Broccoli Florets
300 g Roasted Duck Meat
300 g Roasted Pork Belly
2 Tablespoons Dark Soy Sauce
2 Tablespoons Light Sauce
2 Tablespoons Sesame Oil
3 Tablespoons Corn Starch
3 Tablespoons Oyster Sauce
4 Tablespoons ‘Hua Tiao’ Chinese Wine
To Taste White Pepper
To Garnish Red Chilli
To Garnish Spring Onions
Instructions
Step 1-13:
- Peel the carrot and white radish, and cut into thick slices.
- Cut the sea cucumber and Jew’s ear into thick slices.
- Using a MaxoMixx Hand Blender, blend the old ginger, shallots and garlic together.
- In a heated casserole, add in cooking oil, and the fresh clams. Deglaze with ‘Hua Tiao’ wine, cover the casserole to cook the clams. Once cooked, the clams should open, then remove the clams and set them aside.
- In the same pot, add sesame oil and fry the blended ginger, shallots and garlic until slightly brown and fragrant.
- Add in oyster sauce, chicken stock, abalone stock, light soy sauce and dark soy sauce. Bring the stock to a simmer.
- Preheat the Bosch Built-In 4D Hot Air Steam Ovens & Steamers to 190°C using ‘4D Hot Air’ Mode.
- Add in the prawns, sea cucumber, abalone, scallops, the white radishes, carrots, baby corns, Jew’s ears, shiitake mushrooms, and black moss (fat choy).
- Place the pot in the Bosch Built-In 4D Hot Air Steam Ovens & Steamers and bake for 20 minutes. Then add in broccoli, clams, roasted pork belly and roasted duck meat. B for another 10 minutes in the Bosch Built-In 4D Hot Air Steam Ovens & Steamers or until all ingredients are cooked through.
- Strain the sauce and bring to boil. Season with white pepper, and thicken the sauce with cornstarch slurry. Make the cornstarch slurry by mixing 3 tablespoons cornstarch and 30ml water.
- Thinly slice spring onions and chilli, and soak the spring onions in ice water. Tip: This makes the spring onions curl so they form a nice garnish for your dish.
- Arrange the ingredients in the casserole or pot, and pour the sauce over.
- Garnish with the red chilli and spring onion slices and enjoy!
Setting procedure:
Select 4D HotAir and 190°C of Bosch Built-In 4D Hot Air Steam Ovens & Steamers to bake for 30 minutes.
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