400g sea cucumbers soaked in water
50g pork tendons
25g cooked chicken meat
25g bamboo shoots
15g dried shrimps
cooked lotus seedpods
50g Chinese water chestnuts
Rinse and slice into strips the sea cucumbers and tendons.
Slice into pieces the bamboo shoots, ham and chicken.
Dice the water chestnuts.
Remove the bitter hearts of the lotus seedpods.
Season oil with scallion and ginger, drop in the sea cucumber slices and slightly stir-fry, pour in chicken soup, transfer to a bowl.
Stew the mushrooms and ham in chicken soup till done, pour over the sea cucumbers and steam for an hour, keep the soup, transfer the sea cucumbers to a plate.
Add seasonings to the soup, bring to the boil, thicken, pour over the sea cucumbers.