Poon Choi (Traditional Cantonese Basin Feast)

Method

1. 1. Blanch daikon and taro in boiling water for 5 minutes, drain well and set aside.2. In a large pot, bring the superior stock to a simmer and season with oyster sauce, soy sauce, sugar and white pepper to taste.3. Add the daikon, taro and dried oysters to the stock and simmer for 20–30 minutes until almost tender, then transfer the sauce and ingredients to a claypot or deep casserole.4. Arrange roast duck, roast pork and soy sauce chicken neatly on top of the vegetables.5. Add soaked shiitake mushrooms, dried scallops, fried beancurd sticks and broccoli florets around the meats.6. Ladle some hot stock over the top until the ingredients are just covered, reserving extra stock on the side.7. Cover and simmer on low heat for 20–30 minutes, occasionally spooning sauce over the top and adding more stock if needed.8. Once all ingredients are heated through and flavours have combined, serve the poon choi bubbling hot at the table.