Pencai
A traditional Cantonese festival meal composed of many layers of different ingredients. It is served in large wooden, porcelain or metal basins called poon, due to the communal style of consumption.
- Prep Time
- 2 hours
- Cook Time
- 12 minutes
- Category
- Ninja 11-in-1 SmartLid Multi-Cooker - OL550
- Cuisine
- Chinese
Ingredients
- 15g Ginger, sliced thinly
- 4cloves Garlic
- 1L Water
- 2tbsp Oyster Sauce
- 1 can Abalone
- 1 can Abalone, brine
- 50g Dried Scallops (soaked in 120ml of water for 20 mins - keep the soaking liquid for this dish)
- 180ml Dried Scallops, soaking liquid
- 50g Dried Oysters (soak for 2 hours - discard the water)
- 10pcs Dried Mushrooms (soaked)
- 200g Nappa Cabbage
- 200g Sea Cucumber
- 500g Prawns
- 150g Frozen Scallops (thawed)
- 15g Long Thread Moss (soaked for 2 hours)
- As needed Potato Starch Slurry (1:1 potato starch:water)
- Ninja 11-in-1 SmartLid Multi-Cooker - OL550
Directions
- In the ninja pot, pressure cook all of the ingredients except for prawns, scallops and potato slurry for 10mins
- Release the pressure valve, add in prawns and scallops, simmer for ~2mins
- Thicken with potato starch slurry and serve