Plate & Palate: Simple Peng Cai 盆菜 by Angela Seah Thulin

Thursday, February 04, 2016

Simple Peng Cai 盆菜 by Angela Seah Thulin

I am not sure if this can be considered as Peng Cai. Living in Sweden, these ingredients are what i have to prepare this dish for 2016's reunion dinner :)

One pot dish - a scrumptious and easy dish to prepare for Chinese New Year meal. If in Singapore, you can get all the ingredients (roasted pork, chicken, duck) conveniently from any kopitiam but here it is a real challenge.

The resulting broth from all these ingredients is very rich in flavour, eating it is an event in itself!

Facebook link -

https://www.facebook.com/groups/platepalate/permalink/968157029905264/

Ingredients -
Napa cabbage
Prawns
Broccoli
Dried scallops (smaller version - about 30pcs)
Wolfberries
1 roasted chicken thigh
1 roasted pork belly
4 chinese mushrooms
1 can of button mushroom
1 carrot
1 can of clam
2 cloves garlic, minced

Sauce -
1.5 cups water
2.5 tbsp oyster sauce
1/4 knorr chicken cube
1/2 tbsp shaoxing wine
1 tbsp corn flour + some broth

Steps -
1. Soak your chinese mushroom and dried scallops but separately. Pre -boil the broccoli.
2. In a pot, place the bai cai as base, follow by chicken thigh, roasted pork belly, mushroom, button mushroom, carrot around it and dried scallops.
3. In another small wok with some oil, saute the garlic, then add above sauce in except corn flour. Pour this mixture into point 2. Cover with lid and let it come to a boil then switch flames to low and let it simmer.
4. Last 5-10 minutes, top the prawns, clams, broccoli and wolfberries. Scoop some broth up and mix it with the corn flour. Pour back in to thicken the broth.

Below are some dishes i prepared for the CNY dinner - this is for a table of 3. Abit too much food and we ended very full but it's definitely worth it on such a joyous occasion.