Blanch daikon in hot water for 5 mins. Drain them and transfer to a claypot.
Add fried yam on top of the blanched daikon.
Blanch Chinese cabbage in hot water for 3 mins. Drain them and transfer to the claypot, layering on top of the blanched daikon and fried yam.
Continue to layer up the claypot with the fried tofu skin, fish maw, Chinese mushrooms, Fatt Choy, dried scallops, roast duck drumstick, chopped roast chicken drumstick and braised abalones.
In a wok, heat up the chicken stock. Then add in braised abalone stock, sauce and water and bring the mixture to a boil.
Once done, scoop out 500 ml of the stock mixture and set aside. Then fill up 80% of the claypot (already layered with the ingredients) with the rest of the stock mixture.
Cover the claypot and cook for about 30 mins.
Slightly blanch 5 prawns and 10 scallops for 1-2 mins
In another wok, blanch the prawns and scallop for 2 mins. Then drain and place them into the claypot with the other ingredients. Cover and continue cooking for another 2 mins.
Heat up the set aside stock mixture and thicken it with 3 tbsp of cornstarch solution to create a sauce.
When the Poon Choy is ready to be served, pour the sauce over the ingredients.
