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Ingredients
US|METRIC
10 SERVINGS
- cooking oil
- 20 slices ginger (thin)
- 8 pieces garlic (skin off)
- 6 stalks spring onions (cut into half)
- 2 Tbsp. light soy sauce (superior)
- 1 Tbsp. oyster sauce
- 4 Tbsp. wine (Chinese, Shaoxing wine, Shao Hsing Jiu, 绍兴酒, 紹興酒)
- 10 grams rock sugar
- 1 Tbsp. sesame oil
- white pepper
- sea salt (Some)
- 4 cups homemade chicken stock (or 2 chicken stock cubes mixed with hot water)
- corn starch (for thickening the sauce, optional)
- 400 grams napa cabbage (washed and cut into 4 sections)
- 1 carrot (large red, peeled and slices into 1 cm wedges)
- 100 grams broccoli florets
- 12 pieces pork (crispy roasted, I used homemade roasted pork. Click the link above to find out how to make yours. You can also use roast duck or chicken.)
- 200 grams fish (maw, Soak in water for 15 minutes, rinse and cut into 2cm)
- 10 pieces shiitake mushrooms (Soak in the water till soft. Remove the stems, wash and set aside)
- 1 handful black moss (or fat choy, 发菜, Soak in water till soft and set aside)
- 1 bean curd (pack bean curd, Soak in water till soft and set aside)
- 300 grams sea cucumber (Wash and cut into 2cm.)
- 10 pieces abalone (fresh, Cleaned – You may also use canned abalone.)
- 10 prawns (large tiger, Trim and wash)
- 10 pieces scallops (fresh, or 12 pieces of dried scallops. Rinse and soak for 10 minutes.)
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