6 dried shiitake mushrooms, soaked and steamed until soft
8 dried oysters, soaked for 1 hour
20g dried scallops, soaked for 40-45 minutes
400g spareribs, chopped into 4cm lengths
150g sea cucumber
5 slices ginger
4 cloves garlic
250ml fresh chicken stock
1 tbsp light soy sauce
1/4 tsp pepper
1 tbsp cornflour
1 tbsp Shao Xing wine
2 tbsp light soy sauce
1 tbsp oyster sauce
1/4 tsp thick soy sauce
1/2 tsp sugar
Salt and pepper to taste
2 tbsp potato starch mixed with 1 tbsp water
Some baby bok choy
Blanch sea cucumber in boiling water with a slice of ginger and a clove of garlic for 6-8 minutes. Remove and drain well.
Fry sea cucumber in a hot wok and sprinkle in 1 teaspoon Shao Xing wine and 2 slices ginger. Dish out and put aside.
Season spareribs with marinade (A) for at least 10-15 minutes then deep-fry in hot oil until lightly golden. Dish out and drain from oil.
Cook dried oysters with 200ml water and 1 teaspoon Shao Xing wine with a clove of garlic and a slice of ginger for 20 minutes. Remove oysters and leave the stock aside for use later.
Heat sesame oil in a pot and sauté remaining garlic and ginger until fragrant.
Add prefried spareribs, shiitake mushrooms, dried scallops and seasoning ingredients.
Pour in chicken and oyster stock and bring to the boil. Reduce the heat and simmer for 35-40 minutes. Halfway through, add sea cucumber and oysters. Cook until meat and sea cucumber are tender. Add thickening to the gravy.
Blanch baby bok choy in a pot of chicken stock. Remove and serve with the main dish.