Step 1

Sea cucumber needs to be rehydrated and boil/pressure cooked. Use pointy scissors to cut through the back of the prawns to remove the veins. Leave the head and shells intact. Set aside

Step 2

Bring a medium pot of water to a boil. If you have a slotted basket, put the abalone and reheat for 3-4 seconds (canned abalones are cooked) and then set aside. Next put the scallops in the basket and cook for a few seconds. Do not overcook. Next, put the shrimp in the boiling water and cook for about a minute or so or until they turn pink and cooked through. Remove and set aside

Step 3

If you use dried shiitake mushrooms, soak them in warm water until soften and plump

Step 4

Bring a small pot of water to a boil. Blanch the broccoli and carrots for 2-3 minutes and then refresh with ice-cold water.

Step 5

Pour the chicken broth into a large clay pot or heavy-bottom pot such as a Dutch oven if you don't use a clay pot. Add the napa cabbage and daikon and simmer for about 10 minutes until they are soft. Then layer the mushrooms, fried tofu puffs, sea cucumber slices, and pork skin. Bring to a simmer and then cover to let it simmer for another 10 minutes. These are all absorbent ingredients that will soak up the broth nicely. Lower the heat to the lowest to keep it warm while preparing the sauce

Step 6

Bring the broth to a boil, then add the oyster sauce, wine, and sugar. Lower the heat to let it simmer for about 3 minutes. Mix the cornstarch with water and as you stir the broth, pour the cornstarch solution and keep stirring until the sauce thickens. Keep it warm at the lowest heat

Step 7

Finish up by layering the final layer with prawns, abalone, broccoli florets, carrots, roast pork, roast chicken, and scallops.

Step 8

Pour the thickened sauce over everything and serve immediately