Claypot Seafood Stew by Jeffrey Yeo Feng He Garden Dark Soy Sauce
Base of double boiled chicken stock, prawn stock, and a vegetable stock (200 g winter melon, 8 baby corn, 1 chopped carrot, 1 chopped leeks, 1/3 cabbage) flavored with bones of smoked duck, 8 dried oyster, 5 dried XL Hokkaido scallops and 5 dried conch.
The sauce components are 2 TBS Fenghe light soy, 1 TBS Fenghe dark soy, 1 TBS shaoxing wine, TBS Chinese rice wine, ½ TSP sesame oil, ½ TSP white pepper, 1 TBS Hoisin sausce, and ½ TBS aged zhejiang vinegar, with a lump of rock sugar.
The whole base stock is cooked under simmering heat for 2 hours, strained, and cooked a second time with 2 large sea cucumbers (sliced thickly), 8-10 dried shiitake mushrooms (sliced), and another batch of the same vegetables with the additon of snow peas.
Meanwhile, 5 more dried scallops, 8 dried oysters, 5 conch are slowly simmered on low heat in a claypot with the above base stock for 30 minutes, or until the vegetables are cooked through.
Sliced Roast pork, egg toufu (fried coated with corn starch and flour), and while prawns are added in the final minutes of cooking.