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schedulePrepare in advance
Soak dried mushrooms in water overnight (12 hours) in advance.
Watch out
Mushrooms must be fully softened with no hard core, otherwise they won't absorb the sauce and will remain tough.
Wash hands and clean cutting boards thoroughly after handling raw chicken to prevent cross-contamination and food poisoning.
Add 1.5 tbsp TUMIX chicken stock, 10 ml ginger juice, 1 tsp sugar and 1.5 tsp corn flour to 10 washed and drained chicken drumsticks, mix well and refrigerate to marinate for 4 hours in advance.
Watch out
Chicken drumsticks must be refrigerated while marinating, leaving them at room temperature for over half an hour risks bacterial growth and spoilage.
Take 600g of sea cucumber, place on a pink cutting board and cut into evenly sized pieces with a kitchen knife.
Watch out
Cut the sea cucumber into even pieces
if cut too small, they will disintegrate during long braising
Be careful of boiling steam when lifting the pot lid to prevent scalding your face or hands.
Pour 5 tbsp cooking oil into a pot and heat, first add 10g sliced ginger, 10g chopped garlic and 10g chopped shallots to sauté until fragrant, then add 600g cut sea cucumber and stir-fry for 5 minutes; next pour in 1 liter water, add 300g blanched chicken carcass and 300g abalone slices, then season with 1 tsp flavoured black pepper, 0.5 tsp sugar and 1 tbsp oyster sauce and mix well; cover with lid and simmer over medium heat for 45 minutes, finally remove the chicken carcass, sea cucumber and abalone slices, and pour out the braised sea cucumber soup for later use.
local_fire_departmentMedium heat simmerWatch out
Do not use too high heat when sautéing aromatics, otherwise the minced garlic will burn and impart a bitter taste to the whole broth.
Cut off the stems of the soaked dried mushrooms with kitchen scissors and set aside.
Watch out
Cut the mushroom stems cleanly without leaving hard stalks, otherwise it will affect the texture when eating.
Pour 5 tbsp cooking oil into a pan and heat, add 10g sliced ginger, 10g chopped garlic and 10g chopped shallots to sauté, then add 150g soaked mushrooms and stir-fry for 5 minutes; next pour in 1 liter water, add 300g blanched chicken carcass, season with 3 tsp Rasa Sifu seasoning, 1 tsp flavoured pepper, 1 tbsp fish sauce and 1 tbsp sugar and mix well; cover and braise over low heat for 1 hour, finally remove chicken carcass and mushrooms, and pour out the braised mushroom soup for later use.
local_fire_departmentLow heat braiseWatch out
Stir-fry the mushrooms continuously for 5 minutes after putting them in the pan to absorb the oil, otherwise adding water directly will result in bland mushrooms.
Be careful of boiling water splashing and scalding your skin when handling hot water and blanched fish maw.
Blanch 100g dry fish maw in hot water until softened, remove and drain well for later use.
local_fire_departmentHot water heatWatch out
Do not blanch the fish maw for too long, otherwise it will become overly mushy and break apart during stir-frying.
Pour 4 tbsp cooking oil into a pan and heat, first add 10g sliced ginger, 15g chopped garlic and 20g chopped shallots to sauté, then add 100g drained fish maw and stir-fry for 5 minutes; next pour in 1 liter water, add 200g blanched chicken carcass and 50g washed and soaked dried oysters, season with 1 tsp AJI-NO-MOTO, 0.5 tsp salt and 1 tbsp light soy sauce and mix well; cover and simmer over medium heat for 1 hour, finally remove chicken carcass, scoop out fish maw and dried oysters, and pour out the braised fish maw soup for later use.
local_fire_departmentMedium heat braiseWatch out
Handle the fish maw gently when stir-frying in the pan to avoid breaking the softened pieces.
Steam is extremely hot when loading and unloading the steaming plate; must use insulated oven mitts to prevent burns.
Arrange the 10 marinated chicken drumsticks neatly on a steaming plate, sprinkle 5g wolfberries evenly on top; place into a steamer with boiling water, cover and steam over low heat for 20 minutes until cooked through.
local_fire_departmentHigh heat water, low heat steamWatch out
Arrange chicken drumsticks in a single layer on the steaming plate without heavy overlapping, otherwise uneven heating will cause the center to remain undercooked.
Take 10 fresh prawns, use scissors to trim prawn feelers and sharp spikes, add 1 tbsp Seri-Aji anchovy fried rice seasoning and toss well, marinate for 20 minutes.
Watch out
Be careful not to cut into the prawn meat when trimming feelers, and mix the seasoning thoroughly during marinating so every prawn absorbs flavor.
Hot oil splattering is common when frying prawns; use a skimmer to slide them in gently and keep a safe distance to prevent burns.
Pour 2 cups cooking oil into a wok and heat, add the marinated prawns and deep fry for 8 to 10 minutes until golden and crispy, remove and drain well.
local_fire_departmentHot oil high heat fryWatch out
The oil must be hot enough before adding prawns, otherwise the surface won't set quickly and will absorb excess oil, becoming soggy.
Gently drop the prawn balls into the boiling water to prevent splashing and scalding your hands.
Cut 4 crab sticks into small diced pieces on a pink cutting board and place in a large bowl; add 200g prawn paste, 0.25 tsp sugar, some sesame oil, 1 tsp corn flour and 0.25 tsp AJI-NO-MOTO flavoured black pepper, mix well and scoop into ball shapes with a spoon; drop into boiling water and cook until the prawn balls float to the surface indicating they are cooked, remove and set aside.
local_fire_departmentBoiling water cookWatch out
Drop the prawn balls into boiling water one by one separately, otherwise they will stick together and cook unevenly or lose shape.
Bring water to a boil in a wok, add 2 tbsp cooking oil and 1 tsp AJI-NO-MOTO; add 500g Chinese cabbage cut into 2-inch-wide pieces, blanch for 8 to 10 minutes until softened, remove and drain well.
local_fire_departmentBoiling water cookWatch out
Blanch the Chinese cabbage long enough for the stems to soften, otherwise they will remain too firm and raw-tasting at the bottom of the pot.
Put 300g broccoli cut into florets into boiling water, blanch for 8 to 10 minutes until just cooked while keeping vibrant green, remove and drain well.
local_fire_departmentBoiling water cookWatch out
Do not boil the broccoli for too long, otherwise it will turn yellowish and lose its crisp texture.
Moisture on yam can cause oil to splatter when hitting hot oil; operate carefully and keep a proper distance when adding to the wok.
Place 400g peeled yam cut into half-inch-thick slices into hot oil, fry until golden and crispy on the surface, remove and drain well.
local_fire_departmentHot oil fryWatch out
Slice the yam evenly and remove once golden to avoid over-frying which causes a dry and bitter taste.
Pour the previously reserved braised sea cucumber sauce, braised mushroom sauce, braised fish maw sauce and canned abalone sauce into a large pot, heat over low heat and mix well.
local_fire_departmentLow heat heatingWatch out
Mix the four broths and sauces thoroughly, otherwise uneven flavors will affect the overall taste of the Poon Choi.
Moving the heavy claypot filled with hot soup and ingredients is extremely heavy and hot; thick insulated oven mitts must be worn to hold it steadily with both hands.
Prepare a large heat-proof claypot, first arrange the fried yam and blanched Chinese cabbage at the bottom in order; then neatly arrange the steamed chicken drumsticks, braised mushrooms, prawn balls, fish maw, dried oysters, fried prawns, sea cucumber, broccoli and canned abalone on top, finally pour in the mixed seasoned broth, cover with a lid and simmer over low heat for 5 to 10 minutes before serving.
local_fire_departmentLow heat simmerWatch out
Layer ingredients in the claypot by absorption and tenderness
do not pack the bottom vegetables too tightly to prevent burning
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