Pen Cai (盆菜)

Layering Pen Cai
In Pen Cai, the ingredients at the bottom are those which can absorb the sauce well, such as cabbage, daikon and beancurd skin. The expensive and luxury ingredients such as  scallops, mushrooms and abalone are usually on top making it a grand looking dish fitting a royal celebration.


Layer 1: Napa cabbage

Layer 2: Tau kee

Layer 3: Daikon (white radish)

Layer 4: Tau kwa & siu yok

Layer 5: Fish maw (3/4 of it)

Layer 6: Fat choy, scallops, mushrooms & remaining fish maw. Add gravy until just before the top layer. Cover with lid and simmer for 10 minutes.

Layer 7: Top with the remaining ingredients (broccoli, abalone, prawns, carrots, roast duck).

Layer 8: Bring remaining sauce to a simmer, and while the sauce is still bubbling, pour over the ingredients until filled to the brim. Ready!!!

Page 1: Intro to Pen Cai | Page 2: Recipe for Pen Cai | Page 3: Layering Pen Cai

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Ingredients Used abalone • broccoli • carrot • chicken stock • chinese wine • cornstarch • daikon • dark soy sauce • fat choy • fish maw • ginger • mushroom • napa cabbage • prawn • roast duck • scallop • siu yuk • tau kee • tau kwa • wolfberry

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