Ingredients:

• 1. 150 g superior bird’s nest, soaked until soft and stewed
• 300 g sea cucumber, soaked
• 300 g shark’s tail skin
• 225 g fish maw, soaked
• 300 g abalone, soaked
• 225 g lean pork
• 8 dried black mushrooms
• ½ chicken
• 38 g dried scallops
• 38 g ham
• 4 cups of boiling water
• 1 big stewing pot
• 1 sheet of mulberry paper
• stock

Steaming ingredients for dried scallops:

• 1 tsp Chinese rose wine
• 1 tsp ginger juice
• 2 tsp oil

Seasoning:

• 19 g rock sugar
• ¼ tsp salt
• 3 tbsp rice wine
• 2 tsp Shaoxing wine
• 1 tbsp light soy sauce
• 4 slices of ginger

Method:

1. Parboil sea cucumber, shark’s tail skin, fish maw and abalone separately on boiling water with ginger, spring onion and wine. Stew in stock and chop up.
2. Parboil lean pork. Soak dried black mushrooms until soft and cut stalks off the caps. Steam chicken until done, bone and chop up. Soak dried scallops for a while and steam with steaming ingredients for 30 minutes. Wash ham in warm water and slice.
3. Arrange ingredients of 1 and 2 into a stewing pot. Add boiling water and seasoning, cover and seal stewing pot with mulberry paper. Stew over high heat for 30 minutes, reduce to low heat and stew for 2 hours. Dish up in stewing pot and add bird’s nest. This dish can serve 4-6 people.