Methods

1. Soak dried scallops in warm water for 1 hour before shredding it.
   Soak mushrooms in warm water for 20 minutes before removing the
   stalks and cutting into halves. Slice the chicken ham. Rinse scallions
   and ginger and chop into small.
2. Blanch chicken thigh in boiling water and cut into small cubes.
3. Simmer chicken thigh, ham, mushroom, ginger and scallion together
   with Shaoxing wine, cooking oil and sesame oil for 10 minutes. Serve
   onto plate. Blanch kalian in boiling water before cutting into halves
   and placing them at the side on the plate.
4. Simmer scallops with oyster sauce under slow fire for 5 minutes.
   Thicken sauce by adding flour mixture. Add sauce onto chicken thigh
   and ham before serving.

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