Ingredients
Units
Scale
- The Hirshon Banquet Stock (2 days ahead):
- 4 1/2 lbs. pork bones (blanched)
- 1 whole old hen
- 2 1/4 lbs. chicken feet
- 1 lb. dried oysters
- 1 lb. dried scallops
- 10 1/2 oz. Jinhua ham (dried Smithfield Virginia ham in one piece can be substituted)
- 3/4 oz. 8 year-aged dried tangerine peel
- 10 White peppercorns
- 1/8 cup dried goji berries
- 1 1/2 gallons bottled water
- 2 1/8 cup Shaoxing rice wine or dry sherry
- 2 Tbsp. Megachef brand oyster sauce
- 1 Tbsp. Kentucky Bluegrass Imperial soy sauce
- ***
- PREMIUM TOP LAYER (Heaven / Metal / Water):
- Whole South African Dried Abalone (8 pieces) - Soak 48 hours, changing water at least twice. Slow braise 6 hours in banquet stock until tender, RESERVE ALL THE STOCK. Finish by coating with the reduced banquet stock glaze.
- 6 Japanese Dried Scallops - Steam gently in 1/2 shaoxing rice wine and 1/2 banquet stock. Shred and reserve soaking liquor.
- 1 Chilean Sea Bass Fillet, cut into pieces - Poach in scallop banquet stock, adding more abalone banquet stock as needed.
- 4 Large Wild Tiger Prawns - Poach in sea bass banquet stock, add more abalone banquet stock as needed. Shell partially for presentation.
- 2 oz. stir-fried cut into coins peeled broccoli stems
- ROAST & BRAISED MEATS (Human / Fire / Earth):
- Soy-Roasted Duck (extra dry) from Chinese roasted meat shop, cut into pieces - only use the meaty pieces
- ***
- Braised pork belly and pork rind:
- 3 oz. pork rind, in one piece
- 5 oz. pork belly with skin, sliced
- 4 dried shiitake mushrooms, rehydrated in hot water, soaking liquid reserved - cut the mushrooms into pieces
- 9 1/2 Tbsp. banquet stock - if there is any abalone banquet stock left, use it up here
- 1 1/2 Tbsp. oil
- 3 peeled and crushed garlic cloves
- 2 cm peeled ginger, chopped
- 1 yellow onion, peeled and chopped
- 1 shallot, peeled and chopped
- 2 cubes fermented red tofu
- 1 tsp. fennel seeds, powdered in a spice grinder
- 1 dried tangerine peel
- 1 star anise
- 3 Tbsp. Shanxi 9 year aged vinegar
- 1/2 tsp. Knorr Aromat (optional TFD change, original was salt)
- 1 tsp. crushed Chinese golden rock sugar
- ***
- VEGETABLE FOUNDATION (Earth / Wood):
- 1 head Napa Cabbage, cut into pieces - braised slowly in prawn banquet stock, add more banquet stock if needed.
- 1 Taro root, peeled and cut into large chunks - Deep-fried first for crust, then braised in cabbage stock until creamy.
- 1 Lotus Root, peeled and thinly sliced - Braised in taro banquet stock until tender but structured.
- 4 Shiitake Mushrooms - Premium thick-cap dried. Braised in scallop liquor and lotus root banquet stock.
- 2 oz. Black Moss (Fat Choy) - Carefully cleaned and gently warmed in shiitake banquet stock.
- 1/4 tsp. Knorr Aromat
- 1/4 tsp. freshly ground white pepper
- 3 oz. daikon radish, peeled and chopped
- 1 dried bean curd stick, deep fried in oil and then chopped
Instructions
- For the banquet stock: Soak dried seafood separately overnight. Blanch bones; scrub clean. Add all banquet stock ingredients to a large pot. Simmer all gently for 8 hours, skimming.
- Strain through fine muslin. Return ½ the stock to a pot and reduce to deep, glossy concentration, almost a glaze. Reserve both the stock and the glaze.
- For the braised pork belly and rind : In a pot, heat oil over low heat to sauté minced garlic, ginger slices and sliced shallots until fragrant. Add onion slices, fermented tofu, rind and pork belly slices.
- Once the fats from pork belly are rendered, add fennel seeds, tangerine peel, star anise and black vinegar. Stir well and add 3 ½ Tbsp. of banquet stock. Increase heat to let dish boil.
- Once it boils, lower heat and allow it to simmer for 1 hour. Add Aromat and Chinese rock sugar. Remove the rind for the vegetable layer of the poon choi
- In another pan, sauté minced garlic with oil over low heat until fragrant. Add fermented tofu and continue to saute. Add hydrated fried pork skin and banquet stock as needed to cover.
- Increase heat to let it boil. Once it boils, lower heat and let the dish simmer for 10 minutes. Set aside.
- Begin assembling poon choi by placing the vegetables and pork rind at the bottom of a very large braising pot. Pour the hair moss braising liquid in as well as ½ the braised pork belly sauce onto the ingredients.
- For the second layer, place the meats.
- Lastly, arrange the seafood and broccoli on top. Pour remaining half of the stewed pork belly gravy and lastly any remaining stock glaze on top of the ingredients.
- Cover pot and let the dish simmer for 5-10 minutes before serving. Consider adding 1 or 2 tablespoons of banquet stock if the dish seems too dry.