Ingredients:

Dried abalones 4 [about 140g], Liao sea cucumbers 8, Trimmed mustard cabbage 8 stalks, Other seasonings, Corn starch solution

Sauce Mix:

Lee Kum Kee Premium Oyster Flavoured Sauce, Lee Kum Kee Chicken Bouillon Powder, Sugar, Water

Stock:

Water [Should just cover all the ingredients], Old hen 1/2, Pork ribs 300 g, Pig skin 300 g, Ham Bones 300g, Rock sugar 75 g

Method:

1. Soak dried abalones in water for 1 day. Precook abalones in stock for about 2 days until suitable tenderness. Set aside. Soak the sea cucumbers for 1 day. Precook in hot water. Take out the offal and wash, Then cook on low heat with sauce mix until tender.

2. Cook abalones and sea cucumbers on low heat in the stock that has been set aside after previous cooking of abalones. Add other seasonings, corn starch solution and heat through. Put on a serving plate and garnish with cooked mustard cabbage.