Poon choy

First served to the Song Dynasty emperor who was fleeing the Mongol troops, this braised delight is now found in almost every Chinese restaurant during the festive season. If you prefer to make your own but baulk at the lengthy preparation method, try this cheat sheet recipe.

Serves 4
Prep time 20 minutes
Cook time 25 minutes

400g roasted pork belly
2 cans abalone
50g dried scallop
80g black fungus
200g tiger prawns, blanched

cabbage base
1 tbsp oil
2 tbsp minced garlic
4 dried oysters
1 tbsp sesame oil
200g premium dried Chinese mushrooms (soaked in water till tender)
1 tbsp premium oyster sauce
5 bowls double boiled chicken stock
25g coriander root (cleaned and scraped)
350g long cabbage (cleaned and cut to 8cm long pieces)

garnish
spring onions

• Heat up a big pot with oil and fry the garlic till fragrant. Add in the dried oysters, oyster sauce, sesame oil and dried mushrooms. Fry for 3 minutes or until the garlic is golden brown.
• Add in the chicken stock, coriander root and cabbage.
• Simmer to a boil and lower the heat.
• Slice the pork belly to big chunks, slice the abalone to pieces of 2cm thickness. Place the pork, tiger prawns, abalone and dried scallop on top of the braised cabbage and braise for 20 minutes.
• Garnish with spring onions.

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