Recipes - Chinese

Pun Choy (Prosperity Treasure Pot)
R00760_Pun-Choy


The Pun Choy (Prosperity Treasure Pot) is a beautifully presented, celebratory one-pot dish that's made for special or festive occasions. It is always almost overflowing with expensive, premium ingredients to signify abundance during the Chinese Lunar New Year dinner. Read more about the symbolism of serving Pun Choy during the Chinese Lunar New Year.
Cooking Time: 30mins - 60mins
Serves:Crowd
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Chinese









Ingredients:

For the braise pork:

1 pork trotter
3 slices of ginger
½ tsp salt
1 tbsp dark soy sauce + 2 tbsp oil (for rubbing)
1 cup dried shiitake mushrooms (soaked till soft and sliced)
5 pcs dried oysters

Other braise pork ingredients:

3cm piece rock sugar
3 slices ginger
2 spring onions
5-6 cloves garlic
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 handfuls black moss fungus (soaked in water for 30 mins)

For the seafood & vegetables:

2 spring onions (tied in a knot)
2 slices ginger
1 tsp Shaoxing wine
10 large prawns (deveined, keep the shell intact)
10 large fresh scallops
800ml chicken stock (canned or boil from scratch)
1 can abalone
1 small broccoli (cut into florets)
¼ head wombok (cut into 3cm slices)
1 medium daikon (white radish, cut into 1cm slices)

Others (buy from Chinese restaurant):

½ roast duck
½ roast chicken
150g siu yuk (crispy roast pork)




Steps:

Preparing the braised pork:

  1. Blanch pork trotter in water and 3 slices of ginger for 5 mins. This will lessen the porky smell. Drain and rinse the pork. Set aside.
  2. Rub salt and dark soy sauce on pork trotter.
  3. In a wok, heat 2 tbsp oil and sear all sides of the pork trotter until browned and set aside.
  4. In the same wok, pan-fry shiitake mushrooms and dried oysters for 1-2 mins and set aside.
  5. Prepare a pressure cooker. Add pork trotter, shiitake mushrooms, dried oysters and all the remaining ingredients. Fill pressure cooker with water enough to immerse the pork. Seal the lid and cook on high for 30-40 mins and until sauce thickens slightly. Add in the black moss fungus and stir.
  6. Taste test and adjust with more rock sugar or soy sauce if necessary.

Preparing the seafood vegetables:

  1. In a small pot, fill half full with water and bring to boil. Add Shaoxing wine, spring onions and ginger slices. Keep boiling for another 5 mins.
  2. Add prawns and scallops to the pot to poach for about 2-3 mins. Drain prawns and scallops and set aside.
  3. In another pot, bring chicken stock, wombok and daikon to boil then simmer until daikon is tender. Remove wombok and daikon from the pot and set aside.
  4. With the chicken stock still boiling, add abalone into the pot to cook for 1 min and set aside. Then, blanch broccoli until tender and set aside.

To assemble the Pun Choy:

  1. Prepare a large pot, about 28-30cm in diameter and 10-15 cm in depth.
  2. Layer the base with wombok. Save some to place on top with the other ingredients.
  3. Carefully arrange the rest of the ingredients around the pot. There are no set rules, but you’d want to display all the ingredients in their full glory.
  4. Lastly, get your loved ones together and dig in!

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Pun Choy (Prosperity Treasure Pot)

Pun Choy (Prosperity Treasure Pot)

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The Pun Choy (Prosperity Treasure Pot) is a beautifully presented, celebratory one-pot dish that's made for special or festive occasions. It is always almost overflowing with expensive, premium ingredients to signify abundance during the Chinese Lunar New Year dinner. Read more about the symbolism of serving Pun Choy during the Chinese Lunar New Year.

Cooking Time: 30mins - 60mins
Serves: Crowd
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Chinese
Ingredients

For the braise pork:

1 pork trotter
3 slices of ginger
½ tsp salt
1 tbsp dark soy sauce + 2 tbsp oil (for rubbing)
1 cup dried shiitake mushrooms (soaked till soft and sliced)
5 pcs dried oysters

Other braise pork ingredients:

3cm piece rock sugar
3 slices ginger
2 spring onions
5-6 cloves garlic
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 handfuls black moss fungus (soaked in water for 30 mins)

For the seafood & vegetables:

2 spring onions (tied in a knot)
2 slices ginger
1 tsp Shaoxing wine
10 large prawns (deveined, keep the shell intact)
10 large fresh scallops
800ml chicken stock (canned or boil from scratch)
1 can abalone
1 small broccoli (cut into florets)
¼ head wombok (cut into 3cm slices)
1 medium daikon (white radish, cut into 1cm slices)

Others (buy from Chinese restaurant):

½ roast duck
½ roast chicken
150g siu yuk (crispy roast pork)

Instructions

Preparing the braised pork:

  1. Blanch pork trotter in water and 3 slices of ginger for 5 mins. This will lessen the porky smell. Drain and rinse the pork. Set aside.
  2. Rub salt and dark soy sauce on pork trotter.
  3. In a wok, heat 2 tbsp oil and sear all sides of the pork trotter until browned and set aside.
  4. In the same wok, pan-fry shiitake mushrooms and dried oysters for 1-2 mins and set aside.
  5. Prepare a pressure cooker. Add pork trotter, shiitake mushrooms, dried oysters and all the remaining ingredients. Fill pressure cooker with water enough to immerse the pork. Seal the lid and cook on high for 30-40 mins and until sauce thickens slightly. Add in the black moss fungus and stir.
  6. Taste test and adjust with more rock sugar or soy sauce if necessary.

Preparing the seafood vegetables:

  1. In a small pot, fill half full with water and bring to boil. Add Shaoxing wine, spring onions and ginger slices. Keep boiling for another 5 mins.
  2. Add prawns and scallops to the pot to poach for about 2-3 mins. Drain prawns and scallops and set aside.
  3. In another pot, bring chicken stock, wombok and daikon to boil then simmer until daikon is tender. Remove wombok and daikon from the pot and set aside.
  4. With the chicken stock still boiling, add abalone into the pot to cook for 1 min and set aside. Then, blanch broccoli until tender and set aside.

To assemble the Pun Choy:

  1. Prepare a large pot, about 28-30cm in diameter and 10-15 cm in depth.
  2. Layer the base with wombok. Save some to place on top with the other ingredients.
  3. Carefully arrange the rest of the ingredients around the pot. There are no set rules, but you’d want to display all the ingredients in their full glory.
  4. Lastly, get your loved ones together and dig in!

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