Name: Pen Cai
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Ingredients: 100 g fresh ginger, cut into 2cm chunks; 100 ml water , use measuring cup; 1 tsp shao xing wine; 500 g chinese cabbage, cut into big chunks; 500 g white radish or turnip, cut into chucks; 1200 ml water (add sufficient water for blanching); 3 tbsp cooking oil; 8 cloves of garlic; 6 fresh ginger , sliced; 20 dried medium sized mushrooms, soaked, removed stems, reserved liquid; 8 dried oysters (large), roughly rinsed; 150 g dried chestnuts, soaked in hot water for 2 hours, water discarded; 500 g fresh sea cucumber (dried sea cucumber washed, soaked & soften for 2 days); 2 tsp sugar or rock sugar; 1 tbsp sesame oil; 4 tbsp oyster sauce; 3 tbsp light soy sauce; 1 tsp dark soy sauce; 1 pinch of ground white pepper; 1200 ml water , add reserved vegetable water , mushroom soaked water, and abalone sauce; 150 g dried fish maw, soaked to soften, quartered; 2 tbsp shao xing wine; 2 tbsp cornstarch; 2 tbsp water; 1 dried scallops , rinsed, ginger juice; 1 small bundle of black sea moss (fa cai）, ginger juice; 1 canned staw mushroom; 300 g Brocoli , floret only; 1 chicken leg; 3 fresh ginger, sliced

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AuthorLe-ThermiqueCategoryMain DishesDifficultyAdvanced

Yields1 Serving

Prep Time30 minsCook Time1 hr 25 minsTotal Time1 hr 55 mins

INGREDIENTS:

(A) Ginger oil

100 g fresh ginger, cut into 2cm chunks

100 ml water , use measuring cup

1 tsp shao xing wine

(B) Blanching the Vegetables

500 g chinese cabbage, cut into big chunks

500 g white radish or turnip, cut into chucks

1200 ml water (add sufficient water for blanching)

(C1) Stewing : Dried Mushrooms, Dried Oysters , Chestnuts and Sea cucumber

3 tbsp cooking oil

8 cloves of garlic

6 fresh ginger , sliced

20 dried medium sized mushrooms, soaked, removed stems, reserved liquid

8 dried oysters (large), roughly rinsed

150 g dried chestnuts, soaked in hot water for 2 hours, water discarded

500 g fresh sea cucumber (dried sea cucumber washed, soaked & soften for 2 days)

(C2) Seasoning sauce

2 tsp sugar or rock sugar

1 tbsp sesame oil

4 tbsp oyster sauce

3 tbsp light soy sauce

1 tsp dark soy sauce

1 pinch of ground white pepper

1200 ml water , add reserved vegetable water , mushroom soaked water, and abalone sauce

(C3) Stewing: Fish Maw

150 g dried fish maw, soaked to soften, quartered

2 tbsp shao xing wine

2 tbsp cornstarch

2 tbsp water

(D1) Steaming: dried scallops, black sea moss (fa cai）, broccoli , straw mushrooms

1 dried scallops , rinsed, ginger juice

1 small bundle of black sea moss (fa cai）, ginger juice

1 canned staw mushroom

300 g Brocoli , floret only

(C2) Steaming: Chicken (optional: grill chicken)

1 chicken leg

3 fresh ginger, sliced

1 sprig of spring onion

1 canned abalone, sauce reserved

(D) Stir Fry Prawns

8 large prawn, shell , deveined

2 cloves of garlics, sliced

2 tbsp cooking oil

(E)

1 canned of abalone, reserved sauce for broth

COOKING METHODS:

(A) Ginger oil

- Place ginger and water into the mixing jar to mince. Press TURBO for 3 seconds , twice
- Cover the rim of a small bowl with cheesecloth, Pour the pulp into the bowl, then squeeze the ginger you collected in the cheesecloth until it’s as dry as possible.
- Add shao sing wine and set-asides.

(B) Boil vegetables

2
- Add water into the mixing jar without the lid cover.
- Place chinese cabbage into the mixing jar to blanch.
- Settings: Timer: 5 Minutes / Temperature : 110°C
- Transfer the cabbages to a large bowl. Set-asides
- Add the white radish into the mixing jar to blanch.
- Settings: Timer: 5 Minutes / Temperature : 110°C
- Transfer the radish to a bowl. Set-asides
- Reserve the water in a bowl.

(C1 , C2) Stew the Dried Mushrooms,Dried Oyster , Chestnuts and Sea cucumber

3
- Place the garlics, gingers and cooking oil into the mixing jar to sauté.
- Settings: Timer: 3 Minutes / Speed: 1 / Temperature : 120°C / HP: 3

4
- Add dried mushrooms, dried oysters, chestnuts, sea cucumber into the mixing jar to sauté until fragrance.
- Settings: Timer: 5 Minutes / Speed: 1 / Temperature : 120°C / HP: 3

5
- Add the reserved vegetable water , reserved soaked mushroom water, abalone sauce, seasoning sauce and top up water into the mixing jar to braise.
- Select preset mode R - STEW - RUN
Adjust Timer: 35 Minutes Temperature : 100°C
Notes: Preset STEW is 100°C / Speed 0

(D) Steaming

6
Steam dried scallops, black sea moss (fa cai), chicken , broccoli and straw mushrooms
- Place the scallops and ginger juice in a small steam bowl then place on the large steamer
- Place the black sea moss (fa cai) and ginger juice in a small steam bowl then place on the large steamer
- Place the chicken leg , fresh ginger and spring onion on the large steamer.
- Place the straw mushrooms on the steamer tray
- Place the broccoli on the steamer tray
- Settings: Timer: 25 Minutes / Temperature : 110°C / HP: 3

Notes: You may have choice to grill the chicken

7
- Remove the steamers from the mixing jar.
- Transfer the scallops, black sea moss (fa cai), chicken , stew mushrooms and broccoli out from the steamers and set-asides.
- Cut the chicken into pieces. Set-asides.

(C3) Stew the fish maw

8
- Place the fish maw , shao sing wine and slowly pour the cornstarch mixture into the mixing jar to boil.
- Settings: Timer: 1 Minutes / Speed 1 / Temperature : 110°C

9
- Remove cooked items from the soup and set aside for layering later.
- Transfer the soup to a pot.

(D) Stir Fry Prawns

10
- Rinse the mixing jar.
- Place in garlics , cooking oil and prawns into the mixing jar to sauté.
- Settings: Timer: 4 Minutes / Temperature : 120°C / HP: 4
- Transfer to a plate.

Layering the Auspicious Pot

11
- Preheat the clay pot.
- Start with cabbage and white radish

12
- Then start arranging the rest of the ingredients including of abalons or based on your creativity.

13
- Ladle the soup over the clay pot of layered ingredients

Finishing and Thickening of soup

14
- Bring the whole pot of poon cai back to the stove and bring it to boil for lower to the lowest heat to prevent burnt bottom.

Nutrition Facts
0 servings
Serving size

Ingredients
INGREDIENTS:
(A) Ginger oil
100 g fresh ginger, cut into 2cm chunks
100 ml water , use measuring cup
1 tsp shao xing wine
(B) Blanching the Vegetables
500 g chinese cabbage, cut into big chunks
500 g white radish or turnip, cut into chucks
1200 ml water (add sufficient water for blanching)
(C1) Stewing : Dried Mushrooms, Dried Oysters , Chestnuts and Sea cucumber
3 tbsp cooking oil
8 cloves of garlic
6 fresh ginger , sliced
20 dried medium sized mushrooms, soaked, removed stems, reserved liquid
8 dried oysters (large), roughly rinsed
150 g dried chestnuts, soaked in hot water for 2 hours, water discarded
500 g fresh sea cucumber (dried sea cucumber washed, soaked & soften for 2 days)
(C2) Seasoning sauce
2 tsp sugar or rock sugar
1 tbsp sesame oil
4 tbsp oyster sauce
3 tbsp light soy sauce
1 tsp dark soy sauce
1 pinch of ground white pepper
1200 ml water , add reserved vegetable water , mushroom soaked water, and abalone sauce
(C3) Stewing: Fish Maw
150 g dried fish maw, soaked to soften, quartered
2 tbsp shao xing wine
2 tbsp cornstarch
2 tbsp water
(D1) Steaming: dried scallops, black sea moss (fa cai）, broccoli , straw mushrooms
1 dried scallops , rinsed, ginger juice
1 small bundle of black sea moss (fa cai）, ginger juice
1 canned staw mushroom
300 g Brocoli , floret only
(C2) Steaming: Chicken (optional: grill chicken)
1 chicken leg
3 fresh ginger, sliced
1 sprig of spring onion
1 canned abalone, sauce reserved
(D) Stir Fry Prawns
8 large prawn, shell , deveined
2 cloves of garlics, sliced
2 tbsp cooking oil
(E)
1 canned of abalone, reserved sauce for broth

Directions
COOKING METHODS:
(A) Ginger oil
1
- Place ginger and water into the mixing jar to mince. Press TURBO for 3 seconds , twice
- Cover the rim of a small bowl with cheesecloth, Pour the pulp into the bowl, then squeeze the ginger you collected in the cheesecloth until it’s as dry as possible.
- Add shao sing wine and set-asides.

(B) Boil vegetables
2
- Add water into the mixing jar without the lid cover.
- Place chinese cabbage into the mixing jar to blanch.
- Settings: Timer: 5 Minutes / Temperature : 110°C
- Transfer the cabbages to a large bowl. Set-asides
- Add the white radish into the mixing jar to blanch.
- Settings: Timer: 5 Minutes / Temperature : 110°C
- Transfer the radish to a bowl. Set-asides
- Reserve the water in a bowl.

(C1 , C2) Stew the Dried Mushrooms,Dried Oyster , Chestnuts and Sea cucumber
3
- Place the garlics, gingers and cooking oil into the mixing jar to sauté.
- Settings: Timer: 3 Minutes / Speed: 1 / Temperature : 120°C / HP: 3

4
- Add dried mushrooms, dried oysters, chestnuts, sea cucumber into the mixing jar to sauté until fragrance.
- Settings: Timer: 5 Minutes / Speed: 1 / Temperature : 120°C / HP: 3

5
- Add the reserved vegetable water , reserved soaked mushroom water, abalone sauce, seasoning sauce and top up water into the mixing jar to braise.
- Select preset mode R - STEW - RUN
Adjust Timer: 35 Minutes Temperature : 100°C
Notes: Preset STEW is 100°C / Speed 0

(D) Steaming
6
Steam dried scallops, black sea moss (fa cai), chicken , broccoli and straw mushrooms
- Place the scallops and ginger juice in a small steam bowl then place on the large steamer
- Place the black sea moss (fa cai) and ginger juice in a small steam bowl then place on the large steamer
- Place the chicken leg , fresh ginger and spring onion on the large steamer.
- Place the straw mushrooms on the steamer tray
- Place the broccoli on the steamer tray
- Settings: Timer: 25 Minutes / Temperature : 110°C / HP: 3

Notes: You may have choice to grill the chicken

7
- Remove the steamers from the mixing jar.
- Transfer the scallops, black sea moss (fa cai), chicken , stew mushrooms and broccoli out from the steamers and set-asides.
- Cut the chicken into pieces. Set-asides.

(C3) Stew the fish maw
8
- Place the fish maw , shao sing wine and slowly pour the cornstarch mixture into the mixing jar to boil.
- Settings: Timer: 1 Minutes / Speed 1 / Temperature : 110°C

9
- Remove cooked items from the soup and set aside for layering later.
- Transfer the soup to a pot.

(D) Stir Fry Prawns
10
- Rinse the mixing jar.
- Place in garlics , cooking oil and prawns into the mixing jar to sauté.
- Settings: Timer: 4 Minutes / Temperature : 120°C / HP: 4
- Transfer to a plate.

Layering the Auspicious Pot
11
- Preheat the clay pot.
- Start with cabbage and white radish

12
- Then start arranging the rest of the ingredients including of abalons or based on your creativity.

13
- Ladle the soup over the clay pot of layered ingredients

Finishing and Thickening of soup
14
- Bring the whole pot of poon cai back to the stove and bring it to boil for lower to the lowest heat to prevent burnt bottom.

Notes

Pen Cai
Ingredients Directions

Ingredients

Directions

Notes

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