Pots of Hakka Poon Choi

Pots of Hakka Poon Choi

1. Blanch the keel and put it in a soup pot, add appropriate amount of water, add winter bamboo shoots to a boil, then turn to a low heat to boil for 2 hours.

2. Clean up the live abalone I bought. I let the vegetable market handle it. When I come back, brush the black impurities around the abalone with a toothbrush. Then blanch it in boiling water for about 10 seconds to fish out; remember not to blanch it for too long because you will have to cook it in a casserole for a while, otherwise the meat will become old if it is blanched for too long. This step is mainly to clean up the mucus on the surface of the abalone.

3. The chicken can be blanched in the pot and can be taken out for later use.

4. Spread a layer of corn on the bottom of the casserole.

5. After the corn is spread, put the radish cubes on the side, and put the louver knot around the radish; this way, the louver knot will absorb the soup when it will cook.

6. After all the vegetables are put in, the egg dumplings are placed, and they are also placed around the side.

7. Put homemade fried meatballs on the lower left side of the egg dumplings.

8. Put tiger prawns in the middle of the egg dumplings. Normal prawns can be used but larger ones are required.

9. Put the roasted meat on the right side of the casserole.

10. Finally, add chicken and abalone.

11. At this time, the broth is ready and there is no need to add salt because the poon choi will be very fresh after being cooked.

12. Add the broth to the poon choi and fill it up to 80%; if the broth is too full, it will overflow.

13. After the high heat is brought to a boil, turn to a low heat and cook until the meat is cooked through.

14. Another method is to use an induction cooker to heat it. It is like eating hot pot while eating; but you should choose a pot suitable for the induction cooker. In fact, the casserole is also very heat-resistant.

Tips:

-The keel must be blanched before boiling the soup, so that the soup will be very clear.

-Live abalone can be processed at home, mainly to clean the internal organs; canned abalone can also be used instead.

-Simply blanch the chicken and abalone with water to blanch the blood of the chicken; also blanch the abalone mucus so that the soup tastes more delicious.

-The fried meatballs can be replaced with other meatballs. I made the pork meatballs by myself.

-As for roasted pork, you can also use braised pork instead. Because Hakka pot choi uses roasted pork and my family often cooks roasted pork on its own, we use roasted pork; the method of making roasted pork can be searched in my recipe [crispy Roast Pork with Skin].

-Because the egg dumplings, shrimp, chicken, abalone and vegetables are all raw, they must be cooked before they can be eaten, so that the soup in the Poon Choi will be very delicious.

-The seasoning in the soup is just adding some salt. I didn't add salt and it was very tasty.