Ingredients

40 g abalone
40 g chicken fillet
40 g roast duck
40 g fresh chicken liver
30 g bamboo shoot
30 g water-chestnuts
2 mushrooms
10 g rice noodles
40 g olive kernels or roast almond
20 g chopped, cooked ham
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 stalks cilantro
10 lettuce leaves

Seasonong

1 teaspoon oyster sauce
1 teaspoon chicken broth mix
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
4 tablespoons of chicken stock

Method

  1. Dice the abalone, chicken, duck, chicken liver, bamboo shoots, water-chestnuts and mushrooms.
  2. Heat a wok until very hot. Pour 2 cups of peanut oil into it. Fry the chicken, chicken liver and olive kernels for 15 seconds. Remove from the pan, leaving the oil in it.
  3. Fry the rice noodles in the same pan to make them crispy. Drain the oil and place noodles on a plate.
  4. Heat the wok until it is very hot. Add 2 tablespoons of peanut oil. Saute onions, garlic and ginger. Add the bamboo shoots, water-chestnuts and mushrooms. Stir-fry for 1 minute.
  5. Add the abalone, chicken meat, duck meat, chicken liver, kernel and seasoning. Cook for another minute.
  6. Remove and arrange on top of the rice noodles. Garnish with chopped ham and parsley.
  7. Wrap with the lettuce and serve with ginger, vinegar and Hoi-sin sauce.

Source: Cooking with Hong Kong Top Chefs

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