Pen Cai is a classic celebratory dish, traditionally served during Chinese New Year. It is a layered one-pot meal symbolizing abundance, unity, and prosperity.
Ingredients
Abalone, Prawn, Dried Scallop, Fish Maw, Sea Cucumber, Roast Pork, Braised Chicken Feet, Mushroom, Fatt Cai, Lotus Root, Napa Cabbage, Fortune bag and Superior Seafood Broth.
How to Reheat Your Pen Cai
You may choose one of the two options below, depending on your fridge space and preference.
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Option 1: Pre-arranged Pen Cai (Fully Assembled in Claypot)
Best for convenience — minimal assembly needed
• Please ensure you have sufficient fridge space to store the full claypot.
• Sauce is packed separately.
To reheat:
1. Warm the sauce separately in a pot until hot.
2. Pour the hot sauce evenly over the Pen Cai in the claypot.
3. Place claypot on the stove over low to medium heat.
4. Heat for 12–15 minutes, gently rotating the pot occasionally, until thoroughly warmed.
5. Do not stir to maintain the layers.
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Option 2: Ingredients Individually Vacuum-Packed
Best for easy storage and flexibility
• All ingredients are vacuum-packed separately.
• A claypot will be provided for assembly.
To reheat:
1. Arrange all ingredients neatly in the claypot.
2. Warm the sauce separately until hot, then pour over the ingredients.
3. Heat on the stove over low to medium heat for 12–15 minutes, until evenly warmed.
4. Serve directly from the claypot.
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Tips:
• Avoid high heat to prevent burning at the bottom.
Storage & Shelf Life (Pen Cai)
• Refrigerated (0–4°C):
Best consumed within 1 week from delivery.
• Do not freeze once Pen Cai is fully assembled, as it may affect the texture of premium ingredients.
