Poon Choi

Ingredients (Any ingredients you prefer and like)

8 pcs of King / Tiger Prawns (devain, cut legs and sharp ends - do not shell)
8 pcs of Giant Oriental Mushrooms (wash, soaked and trim off stem)
1 large Raddish (Cut into 1cm disc)
5 leaves Chinese Cabbage (Cut into 2 in strips)
500gm Roasted Pork (Chopped into bite size)
1/2 Roasted Duck (Chopped)
500gm Brocolli (Cut into florets)
8pcs Braised Abalone
Foo Chuk
3 blocks Firm Taufu (Cut into cubes) - optional
1 bottle of Abalone Sauce
3L chicken stock 
2 tbsp Oyster Sauce 
Salt and pepper to taste

METHOD

1. Boil stock under low fire and add in abalone sauce. Optional : Can add in the braised sauce from the abalone can and water which younsoaked the mushroom in.When stock is gently simmering, add in chinese cabbage and till cook. Remove and lay out unto casserole pot at the bottom layer.
2. Repeat this step for all the ingredients, layer by later.
3. If the stock evaporates, add more stock or water.
4. Once all completed, the boil the balance of the stock till it reduces. Taste to see if it is flavourful. If not add oyster sauce and salt and pepper.
5. Lastly, thicken the stock with cornstarch and ladle it into the pot where all the ingredients are nicely layed.
6. Serve hot!

Boil daikon and mushroom in stock. Remove and drain once fork tender.

Arrange it layer by layer.

Layer by layer arrangement.

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