Ingredients:

• 150 g superior bird’s nest, soaked until soft and stewed
• 3 kg winter melon
• 75 g dried lotus seeds
• 113 g chicken
• 113 g crab meat
• 38 g ham
• 4 cups of stock
• salt

Stewing ingredients:

• 2 slices of ginger
• 2 sprigs of spring onion
• 1 tbsp Shaoxing wine
• 3 cups of water

Method:

1. Put sea cucumber into boiling water and cook for 5 minutes. Remove, wash and chop into large pieces.
2. Bring stewing ingredients to boil, add sea cucumber and stew for awhile, remove and drain.
3. Remove innards and fat of chicken and wash. Parboil, rinse and drain chicken together with lean pork. Soak ham in warm water for a while and slice.
4. Place chicken, lean pork, sea cucumber and ham in a stewing pot. Add ginger, wine and boiling water and cover. Stew over high heat for 30 minutes, reduce to low heat and stew for 2 more hours. Add blood-red bird’s nest and stew for 10 minutes. Dish up in stewing pot and season with salt.