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Lavish poon choi basin feast layers premium seafood, meat, and vegetables in one pot. A high protein, fresh family celebration dish with incredible depth.
Blanch pork belly in boiling water for 3 minutes and remove impurities, then drain and cut into large chunks.
In a heavy pot, sear pork belly over medium heat until lightly browned, then add 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, rock sugar, ginger, and garlic; braise with 2 cups chicken stock for 40 minutes until tender but not falling apart.
Meanwhile, soak dried scallops, oysters, and fish maw in warm water for 1–2 hours; steam scallops and oysters with a little Shaoxing wine for 20 minutes.
Poach chicken in simmering water (not boiling) with white pepper and 1 tbsp light soy sauce for 25–30 minutes until just cooked through, then cool and cut into segments.
Blanch prawns, lotus root, daikon, and Chinese cabbage separately in boiling water for 1–2 minutes each to retain color and texture; drain well.
In a large clay pot or casserole, layer daikon and cabbage at the bottom, then arrange pork, chicken, seafood, mushrooms, fried tofu puffs, and vegetables in concentric circles.
Simmer with remaining chicken stock, oyster sauce, and the soaking liquid from dried seafood over low heat for 30–40 minutes covered, letting flavors meld while keeping layers intact.
Finish uncovered on low heat for 10 minutes to slightly reduce the sauce; serve hot, centerpiece style.
