Methods

1. Blanch chicken breast before slicing. Add Shaoxing wine and sesame
   oil and stir evenly.
2. Soak mushrooms in warm water for 30 minutes before removing
   stalks. Shred the rest of the mushrooms and ham. Rinse Chinese
   facai.
3. Cut the whole abalone into 4 portions.
4. Use the juice of the Tiger King Abalone as stock and simmer with
   chicken, ham, mushroom, facai and salt for 10 mintues.
5. Divide the above ingredients into 4 portions and add Japanese fried
   tofu. Steam for another 7 minutes. Thicken the juice with cornstarch
   and add blanched broccoli before serving.

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