2) Dice sea cucumber, ham, mushroom and bamboo shoots.

3) Mix scallop and shrimp with cornstarch. Mince ginger and green onion. Heat up wok and add three tablespoon of oil. Stir-fry ginger and green onion. Add a bit of broth, shrimp eggs, salt, soy sauce and cooking wine. Add cornstarch solution to thicken the sauce. Add sesame oil. Set aside.

4) Put chicken in a big container (see picture). Add contents from 2). Add ginger, green onion, cooking wine, salt and steam for one and a half hour. Garnish with quail eggs, and add contents in 3). Serve.