Blanch bamboo shoots (20 seconds) and cabbage (90 seconds).
Blanch chicken pieces, gizzards, pork ribs and pork tendons with 2 slices of ginger for about 10 seconds.
In a deep pan, heat up some oil and saute ginger slices and green onions until fragrant.
Add in the blanched chicken pieces, gizzards, pork ribs, pork tendons and saute until golden brown.
Then add in 2 tbsp Shaoxing wine, oyster sauce, abalone sauce, chicken stock, 20g ham and rock sugar.
Combine well and bring to a boil. Once boiled, remove the ginger slices and green onions and set the mixture aside (separating the meat and the broth).
Arrange the ingredients in a pot: Cabbages, pork tendons, chicken pieces, pork ribs, gizzard, sliced bamboo shoots, mushrooms, 40g ham, fish maws, abalones, scallops.
Pour in the broth from earlier (if it doesn’t reach the inner rim of the pot, you may add in some water) and add in 2 tbsp Shaoxing wine.
Cover the pot and wrap with plastic wrap to prevent the broth from evaporating. Steam for 1 and a half hours.
Remove the plastic wrap. Add in the sea cucumbers, cover and steam for another 30 minutes.
