Most of the families will have steamboat for reunion dinner, here is ours this year. I like how colorful they are when they are place together and nephew’s favourite is the so-called Lobster Roll (Red/White pinwheel fishcake).
My attempt on Poon Choy but actually it’s half-done from what you have seen here as we are rushing to serve this dish, I forgot to take a picture after adding in black moss and glass noodles.
This dish originate from Hong Kong New Territory and in the olden days, it’s serve in a wooden basin with the ingredients stack up layer by layer. It’s one of the main dish that is serve during weddings, birthday celebration and major festivals.
There isn’t any fixed ingredients for this dish, it’s more of what you like but the more common ones are chicken, fish maw, abalone, black moss, beancurd, mushroom, cabbage, roast pork, pig skin, dried scallops, dried squid, dried oyster. You could more or less see from here that it’s a very rich flavour dish. After doing some research online, there are 2 ways of cooking it, either you put them all together and cook or there are people who cook them separately, arrange it and simmer. I did a combination of the both. For mine, I uses chicken stock and boil it with flower mushroom, dried scallops, dried oyster and dried squid before transferring to a claypot and beginning to assemble. Starting from the bottoom is fish maw, sea cucumber, followed by enoki mushroom, white cabbage, roast pork, beancurd sheet. black moss and glass noodles. I didn’t add any seasoning to the dish except some Hua Diao Wine and some potato starch mixture to thicken the gravy. You get to taste the natural sweetness and flavour from the individual ingredients and go perfectly well with a bowl of white rice!