Was googling for restaurants to have CNY dinner with dad, mum, sisters, hb and the monkies. Saw that peng chai is on the menu.. Curious, cos normally it's a super expensive dish, so tried to google the recipe. Found this on the web, thus tried cooking it over the weekend since it looked rather simple...
Serves 4 persons
Ingredients
8 pcs preserved chinese mushrooms(superior quality)
8 pcs dried oysters(soften in water)
1 large piece of fried bean curd sheet(cut into oblong shapes)
1 bunch of sea moss(soften in water)
2 pcs of fresh King oyster mushrooms(cut into slices)
50g Chinese cured ham(if not, use pork skin)
4 pcs of dried squid tentacles
Seasonings
300ml rich chicken stock
4 tbsp oyster sauce
1 tbsp sesame oil
Serves 4 persons
Ingredients
8 pcs preserved chinese mushrooms(superior quality)
8 pcs dried oysters(soften in water)
1 large piece of fried bean curd sheet(cut into oblong shapes)
1 bunch of sea moss(soften in water)
2 pcs of fresh King oyster mushrooms(cut into slices)
50g Chinese cured ham(if not, use pork skin)
4 pcs of dried squid tentacles
Seasonings
300ml rich chicken stock
4 tbsp oyster sauce
1 tbsp sesame oil
Starch
1.5 tbsp potato starch
3 tbsp water
Method
1. In a large casserole, add stock to boil. When it boils, add the mushrooms to cook first.
2. Cook for 15 mins till the soup turns black. Remove the mushrooms, cut off the stems and discard the stems. Set aside.
3. Next add the rest of the ingredients and seasonings except sea moss and bean curd sheet to cook.
4. Lower heat and cover the claypot to simmer for 50 mins.
5. Remove all the ingredients in the claypot.
6. Using another claypot, start to layer the food starting from the bottom.
7. First layer is squid, then pork, then mushrooms, oysters.
8. Next put the bean curd sheet into the hot pot to cook briefly for 10 mins till soften.
9. Remove and arrange on the pot.
10. Lastly, using a pair of chopsticks, pick up soften sea moss and dip into hot soup to cook for 5 mins. And arrange it the poon choy pot.
11. Add starch mixture to the soup, stir till it thickens. Turn off the heat and pour the sauce over the poon choy.
Serve immediately with rice.
Using pork skin
If you want to use pork skin, you need to change the process of cooking.
1. Heat up claypot with a little oil and saute 2 slices of ginger till fragrant.
2. Add pork skin to fry till its slightly burnt and cooked.
3. Then follow the steps above.
Notes
I didn't add salt cos the dried foodstuff I use are already salted.
If you can, add more mushrooms to make more stock.
1.5 tbsp potato starch
3 tbsp water
Method
1. In a large casserole, add stock to boil. When it boils, add the mushrooms to cook first.
2. Cook for 15 mins till the soup turns black. Remove the mushrooms, cut off the stems and discard the stems. Set aside.
3. Next add the rest of the ingredients and seasonings except sea moss and bean curd sheet to cook.
4. Lower heat and cover the claypot to simmer for 50 mins.
5. Remove all the ingredients in the claypot.
6. Using another claypot, start to layer the food starting from the bottom.
7. First layer is squid, then pork, then mushrooms, oysters.
8. Next put the bean curd sheet into the hot pot to cook briefly for 10 mins till soften.
9. Remove and arrange on the pot.
10. Lastly, using a pair of chopsticks, pick up soften sea moss and dip into hot soup to cook for 5 mins. And arrange it the poon choy pot.
11. Add starch mixture to the soup, stir till it thickens. Turn off the heat and pour the sauce over the poon choy.
Serve immediately with rice.
Using pork skin
If you want to use pork skin, you need to change the process of cooking.
1. Heat up claypot with a little oil and saute 2 slices of ginger till fragrant.
2. Add pork skin to fry till its slightly burnt and cooked.
3. Then follow the steps above.
Notes
I didn't add salt cos the dried foodstuff I use are already salted.
If you can, add more mushrooms to make more stock.
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