made a real full-size pencai 盆菜 first time successfully on 15.2.2018. ^^
there is the usual chicken feet, whole chicken leg, chinese dried scallops & also canned abalone juice that can be used as the stock base.
i decided this time to use braised pig trotters as i wanted the gelatinous 胶 stock base.
so just usual braising the trotters, about 1 hr sufficient as there is another 2hrs to braise the fish maws.
the belly pork was braised together for 2.5hrs, and set aside for the topping/layering.
i used 11 ingredients for the layering-
3 braised pig trotters
4 braised fish maw
5 braised sea cucumber
6 braised belly pork
7 pan-fried chicken thighs
8 pan-seared scallops
9 small abalones
added the cabbage & leek to layer the bottom in a claypot, then the braised trotters
added the fish maws, and braised another 2hrs.
& add sea cucumber towards the end and braised for 15-30mins, then ready for layering & serving.
i had the other ingredients ready – poached brocoli, pan-grilled chicken thigh, canned small abalones, steamed prawns, and the braised belly pork…many pencai 盆菜 included roast duck, roast pork & even poached chicken..i just used braised belly pork for convenience in preparation since i was braising the trotters.
and also pan-seared scallops..
i just topped up the claypot with the other ingredients – pan-seared hokkaido scallops, grilled chicken thighs, steamed prawns, poached brocoli..
my first attempt, so i did not want to add too expensive ingredients, also lazy to go buy them..anyway the stock base is to me most important. i can certainly try a lot of chicken feet plus whole chicken leg to give the sweetness & also the gelatinous texture/flavour of the stock.
for this time actually the stock was very good, just that ingredients like grilled chicken thigh, steamed prawns, even braised belly a bit ordinary…
i not very fascinated with pencai 盆菜 as a dish in any case. i had bought a 6pax one from tunglok like 6-7 years ago for like S$248 or thereabout & i thought it was really ordinary and miserly in ingredients, and totally not worth it. and i feel most important is first the taste of the stock, so a good braise; & second the texture of the various ingredients, if trotters, belly pork, fish maws & sea cucumbers done nicely they can be very tasty & enjoyable too.
my first attempt, perhaps nothing standing out for this dish, just a decent looking pencai 盆菜 & quite tasty dish la.^^