MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Prosperity Treasure Pot (Pun Choy)
Categories: Pork, Mushrooms, Vegetables, Seafood, Poultry
     Yield: 14 Servings

MMMMM-----------------------BRAISED PORK-----------------------------
     1    Pork trotter
     3 sl Ginger root
   1/2 ts Salt
     1 tb Dark soy sauce with:
     2 tb Oil; (for rubbing)
     1 c  Dried shiitake mushrooms;
          - soaked until soft, sliced
     5 pc Dried oysters

MMMMM------------------------ALONG WITH------------------------------
     3 cm Rock sugar (1 1/4")
     3 sl Ginger root
     2    Spring onions
     6 cl Garlic
     2 tb Oyster sauce
     1 tb Dark soy sauce
     1 tb Light soy sauce
     2    Handfuls black moss fungus;
          - soaked in water 30 minutes

MMMMM-------------------SEAFOOD & VEGETABLES-------------------------
     2    Spring onions; tied in knot
     2 sl Ginger root
     1 tp Shaoxing wine
    10 lg Prawns; deveined, shell on
    10 lg Fresh scallops
   800 ml Chicken stock (27 oz)
   425 g  Can abalone (15 oz)
     1 sm Head broccoli; in florets
   1/4    Head napa (wombok); in
          - 3 cm / 1-1/4" slices
     1 md Daikon white radish; in
          - 1 cm / 2/5" slices
   1/2    Roast duck
   1/2    Roast chicken
   150 g  Crispy roast pork
          - (siu yuk) (5 1/2 oz)

 FOR THE BRAISED PORK: Blanch pork trotter in water and 3
 slices of ginger for 5 minutes. This will lessen the porky
 smell. Drain and rinse the pork. Set aside.

 Rub salt and dark soy sauce on pork trotter.

 In a wok, heat 2 tb oil and sear all sides of the pork
 trotter until browned and set aside.

 In the same wok, pan-fry shiitake mushrooms and dried
 oysters for 1-2 minutes and set aside.

 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 minutes and until sauce thickens slightly. Add in the
 black moss fungus and stir.

 Taste test and adjust with more rock sugar or soy sauce
 if necessary.

 FOR THE SEAFOOD VEGETABLES 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 minutes.

 Add prawns and scallops to the pot to poach for about
 2-3 minutes. Drain prawns and scallops and set aside.

 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.

 With the chicken stock still boiling, add abalone into
 the pot to cook for 1 minute and set aside. Then, blanch
 broccoli until tender and set aside.

 TO ASSEMBLE THE PUN CHOY: Prepare a large pot, about
 28-30 cm (12") in diameter and 10-15 cm (6") in depth.

 Layer the base with wombok. Save some to place on top
 with the other ingredients.

 Carefully arrange the rest of the ingredients around the
 pot. There are no set rules, but youAEd want to display
 all the ingredients in their full glory.

 Lastly, get your loved ones together and dig in!

 RECIPE FROM: https://asianinspirations.com.au/

 Uncle Dirty Dave's Archives

MMMMM

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