聚宝盆verse盆菜

Years ago, I remember seeing this 三菜一汤 show where one of the chef teaches how to make 聚宝盆 which is a 盆菜 wannabe... I actually started making this dish during CNY starting from 2012. I think during 2013, I could'nt find my recipe so I just based on my memory to make the dish.

2012 bowl of fortune verse 2013 bowl of fortune

I saw this recipe online for 盆菜 and realised that my 聚宝盆 has very similar ingredients:

Before I forget about my recipe again, I shall record it here :) and with the 盆菜 recipe, I think I can improvised my version better. Layering in the following sequence.

1) Cabbage, 大白菜 is a must! I usually use the stem portion as they tend to withstand the cooking better and can absorb the soup.

2) Fish maw, sometimes I add, sometimes I dun... I can also consider adding white radish, 白萝卜 to absorb all the goodies from the soup.
3) Pork rib (marinate and grill till "cha"), from the 盆菜 recipe I think I can consider adding roasted meat (烧肉) if I am lazy....

4) Fat choy, scallops (fresh or dry) depending on budget, mushrooms, sometimes I add dried oyster also.

5) Abalone is replaced by the "bao shun" and prawns to top the fortune bowl. These 2 items are usually last to be added after the rest of the items has been cooked for a while.

6) Special item, I like to put quail egg,鹌鹑蛋!

The usual 盆菜 uses very thick gravy from the abalone broth. I usually like to use just chicken broth or soup. Once we finish the ingredients from the 聚宝盆, we can use the remaining soup like steamboat and add it steamboat ingredients to continue eating (for a large crowd). Oh and I do not have a clay pot so I uses my steamboat pot to do it so that I can keep it in simmering state while waiting for my guests to arrive.

聚宝盆 of 2014