Pen Cai

Add to My Bookmark (0)
Please login to bookmarkClose

No account yet? Register

AuthorLe-ThermiqueCategoryDifficultyAdvanced

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
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.

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

Leave A Comment

Your email address will not be published. Required fields are marked *