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Masakan Madiun Peng Cai, Poon Choi or Big Bowl Feast INDIAN FOOD
Masakan Madiun Peng Cai, Poon Choi or Big Bowl Feast INDIAN FOOD, Semoga Bermanfaat Thanks
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Artikel : Masakan Madiun Peng Cai, Poon Choi or Big Bowl Feast INDIAN FOOD
Judul : Masakan Madiun Peng Cai, Poon Choi or Big Bowl Feast INDIAN FOOD
Artikel Chinese, Artikel Main, Artikel Recipe,
Masakan Madiun Peng Cai, Poon Choi or Big Bowl Feast INDIAN FOOD
Peng Cai, or Poon Choi in Cantonese, is a luscious one-pot dish prepared and served on special occasions such as the Lunar New Year. With its layers of auspicious and premium delicacies, the festive casserole hotpot dish symbolises prosperity and abundance.
Peng Chai was invented in Hong Kong and became popular here in recent years. According to Wikipedia, the dish could be dated as far back as the Song Dynasty:
"It was said that Poon Choi was invented during the late Song Dynasty. When Mongol troops invaded Song China, the young Emperor fled to the area around Guangdong Province and Hong Kong. To serve the Emperor as well as his army, the locals collected all their best food available, cooked it, and because there were not enough containers, put the resulting dishes in wooden washbasins. In this way, Poon Choi was invented."
Ingredients are prepared and placed in layers in the pot. Relatively dry ingredients such as seafood are placed on the top while other ingredients, which can absorb sauce well, are placed at the bottom of the basin. This allows sauces to flow down to the bottom of the basin as people start eating from the top. This attentive design of layering the ingredients contributes to the taste of the whole dish.
I cooked this on the first day of the Chinese New Year. The whole preparation and cooking process took me 2-3 hours but let me assure you that you will be rewarded with a flavorful and luscious dish that gets everyone excited and satisfied.
Base Layer (A)
Ingredients
600g Chicken, cut into chunk pieces (I prefer to use chicken legs)
40g Ginger, finely shredded
1.5 tbsp Dark Soya Sauce
5 tbsps Chinese Wine (Hua Diao)
1 tbsp Sesame Oil
1 tbsp Sugar
A pinch of ground white pepper
Seasoning
3 tbsps Oil
30g Ginger, finely shredded
4 cloves Garlic, peeled and sliced
40g Spring Onion, cut into length sizes
30g Chinese Coriander with roots, sliced
4 tbsps Chinese Wine
500g Chicken Stock
2 tbsps Cornstarch
Preparation
Marinate chicken with all the other ingredients and set aside for 10 minutes.
Heat oil in wok. Add garlic, ginger, spring onion, Chinese coriander and stir fry until fragrant.
Add marinated chicken, broth, cornstarch with water, Chinese wine and bring to boil. Simmer for 10 minutes and stir occasionally. Set aside.
Vegetable Layer (B)
Ingredients
2 tbsps Oil
2 cloves Garlic, finely chopped
400g Chinese Cabbage, roughly cut and blanched
200g Broccoli, cut into flowerets and blanched
100g Lotus root, peeled, sliced and blanched
100g Carrot, sliced and blanched
Seasoning
1 tbsp Fermented red bean curd, mashed
1 tsp Sugar
Preparation
Heat oil in wok. Add garlic and stir fry until fragrant.
Add all the blanched vegetables and stir fry for a minute.
Add seasoning and stir well for 2 minutes. Set aside.
Premium Layer (C)
Ingredients
2 tbsps Oil
4 cloves Garlic, finely chopped
20g Young Ginger, thinly sliced
100g Chinese Shitake mushroom, soaked and de-stemmed
300g Bai Ling Mushroom, sliced
1 can Baby Abalone
1 can Limpets
100g Sea Cucumber (ready to use), sliced and pre-blanched.
Seasoning
2 tbsps Oyster Sauce
1/2 tbsp Sugar
2 tbsps Chinese Wine
1 bowl Water and
1/2 tbsp Cornstarch, combine well
Preparation
Heat Oil in wok. Add garlic and ginger and stir fry until fragrant.
Add Chinese Shitake and Bai Ling mushrooms and stir fry for 2 minutes.
Add abalone, limpets, sea cucumber, seasoning and bring to boil. Simmer for 5 minutes, stirring occasionally. Set aside.
Top Layer (D)
Ingredients
100g Dried Scallop, soaked for 5 minutes
300g Large Prawn, trimmed
200g Fish Maw, soaked for 5 minutes and cut to 30mm sections
2 tbsps Chinese Wine
Granishes
Spring Onion and Chinese Coriander
Putting All together
Place the stewed chicken with the gravy (A) at the bottom of the clay pot.
Assemble the cooked mixed vegetables (B) on top of the stewed chicken and pour the balance of the sauce over the mixed vegetables.
Assemble (C) over the mixed vegetables and pur over the sauce.
Assemble (D) over (C).
Pour chinese wine over (D). Cover the pot , bring to boil and simmer at low fire for 30 minutes. Check to ensure gravy does not dry up.
Add garnishes and serve hot.
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