Pun Choi 盆菜

Pun Choi Poon Choi

Chinese New Year Poon Choi

New Year Poon Choi: New Zealand Fish Maw , Sea Cucumber, Australian King Prawn, Abalone, Free Range Chicken, Fat Choi, Japanese Yuan Scallop, Dried Oyster, Flower Mushroom

Materials (4-6 people)

  • New Zealand fish maw (M): 3-4 pieces
  • New Zealand sea ginseng (M): 6 pcs
  • Australian prawns: 6-12
  • Abalone: ​​1
  • Shrimp balls: 12 pcs
  • Free range chicken: half/one (according to the number of people)
  • Nostoc: 50g
  • Japanese shellfish: 12 pieces
  • Japanese dried oysters: 12 pieces
  • Mushrooms: 12 pcs
  • Small Chinese cabbage: 0.5-1kg (according to the number of people)


  1. First soak the gelatin according to the correct foaming method
  2. Soak the sea cucumber according to the correct soaking method
  3. Remove the scallop pillow, soak the noodles in distilled water, and leave overnight. Steam for about 1 hour
  4. Soak lettuce in water overnight to remove sand and dry it. Put the soup, oil, garlic, ginger and onion into the boiling water, then add the lettuce and simmer for 5-10 minutes to taste
  5. Remove the oyster pillow, soak in water for one hour to remove the sand, and then blanch the oyster in boiling water. Heat a red wok, add oil, sauté garlic, ginger and scallions, then add dried oysters, a little salt or soup, oyster sauce, sesame oil, Shaoxing wine, cook for 10 minutes to taste
  6. Cut off the stalks of the mushrooms with a knife, soak in water for 10 minutes to remove the sand and set aside
  7. Wash the prawns, pick the prawn intestines, blanch and set aside
  8. Add a little oil to the small tangcai and put it in boiling water to cook
  9. Arrange materials layer by layer
  10. Put the remaining scallops and oyster sauce into a hot wok, add the broth, a proper amount of salt and sugar, and pour over the sauce

Back to blog