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Abalone Poon Choi in White Wine Sauce

Recipe By Bill Ho

A perfect Chinese New Year dinner centrepiece, abundant with abalone, prawns and fresh vegetables to signify wealth and prosperity.

INGREDIENTS

2 Cans Abalone (Sliced – Save Canned Abalone Water)
8 Pcs Tiger Prawn
8 Slices Cold Storage Smoked Ham
8 Pcs Dried Shitake Mushroom (Soaked, Remove Stem)
1/2 Cold Storage Roasted Spring Chicken (Cut into 8 Pcs)
1/2 Chinese Cabbage (Cut 2” pieces)
1 Pkt Bean Curd Skin Cut To 2inch X 2 Inch
1 Pcs Carrot (Cut 1.5” pieces)
20 grams Garlic (Minced)
3 Tbsp Oyster Sauce
2 Cup White Wine
150 ml Chicken Stock
2 Tbsp Olive Oil
2 Tsp Chicken Powder
1 Tsp Sugar
1 Tsp Salt
1 Tsp Black Pepper
200ml Cooking Cream

COOKING METHOD

Place the Chinese cabbage into a claypot, followed by bean curd skin, carrot, smoked ham.
In a bowl, mix 10gm of garlic, oyster sauce, white wine, and chicken stock, pour over claypot ingredients and steam for 15 mins over high heat.
Remove claypot from steamer, continue to layer with the rest of the ingredients - Tiger prawn, sliced abalone, mushroom & roast chicken. Continue to steam gently for another 20mins with medium low heat.
Remove the steaming liquid from the claypot carefully using a strainer Set the sauce aside.
Over low heat, add olive oil to a separate pan, add remaining 10g minced garlic, steaming liquid, black pepper, chicken powder and bring to a gentle boil. Add cooking cream, then adjust the taste accordingly with sugar, chicken powder & salt .
After the sauce boil, put the sauce into claypot, cover, the steam for another 5 mins. Only open the cover when it serve.

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