Poon Choi, also known as "treasure pot" or "pen cai", is a Cantonese feast overflowing with symbolism and flavour.
Traditionally served during festive occasions like Lunar New Year, this one-pot dish signifies abundance, prosperity, and togetherness. With its vibrant colours, rich flavours, and layers of meaning, Poon Choi is more than just a meal; it's an experience. So, gather your loved ones around the pot and enjoy the bounty of flavours and the spirit of togetherness.
Executive Chef Zack Trương discloses how to prepare this taste of prosperity for your table. Feel free to adjust the ingredients to your liking. Other popular additions include sea cucumber, abalone, fish balls, and glutinous rice cakes.
Executive Chef Zack Trương at Pan Pacific Hanoi
Ingredients:
- 1 can (about 400g) sliced abalone, drained, liquid reserved
- 100g dried scallops
- 100g dried oysters
- 60g dried fungus
- 60g dried shrimp
- 1 tablespoon vegetable oil
- 100g chopped onion
- 2 garlic cloves, minced
- 1 can (430ml) chicken broth
- 236ml (1 cup) water
- 60ml soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 head napa cabbage, cut into wedges
- 1 head bok choy, cut into halves
- 1 carrot, cut into thick slices
- 1 daikon radish, cut into thick slices
- 450g shrimp, peeled and deveined
- 450 sea scallops
- 227g roast pork, sliced
- 227g roast duck, sliced
- Cooked white rice, for serving
Poon Choi
Preparation:
- In a small bowl, soak the abalone, scallops, oysters, and fungus in hot water for 30 minutes. Drain and rinse.
- Sauté the aromatics. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Simmer the broth. Add the chicken broth, water, soy sauce, oyster sauce, sugar, and white pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the napa cabbage, bok choy, carrot, and radish to the pot. Simmer for an additional 5 minutes.
- Add the shrimp, scallops, roast pork, and roast duck to the pot. Simmer for 5-7 minutes, or until the seafood is cooked through.
- Assemble and serve: Arrange the cooked ingredients on a large platter or shallow pot. Pour the hot broth over the top and garnish with the reserved abalone liquid. Serve immediately with cooked white rice.
The dish is available during February at Ming Restaurant, Pan Pacific Hanoi at 1 Thanh Niên Road, Ba Đình District, Hà Nội. Tel: (024) 2823 8888. VNS
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