1 packet Baby Wong Bok/ Wawa chye – washed and halved
1/2 carrot – cut into small chunks
4 fresh shitake mushrooms
10 quail eggs – shelled & deep fried
2 pieces small beancurd – sliced into 6 pieces
3 pieces tau pok – sliced into halved
120 g chicken meat – cut into strips (marinade with salt and corn flour for 20 minutes)
1 small can button mushrooms
1 packet King Oyster mushrooms – cut into bug chunks
1 fresh red chilli – sliced into strips
3 shallots – bruised
4 cloves garlics –
1 inch ginger – bruised
12 pieces fresh white peppercorn – crushed
11/2 tsp corn flour – mixed with 2 tbsp water
3 tbsp light soy sauce
2 tbsp dark soy sauce
3 small rock sugar
1 tbsp oyster sauce
1 tsp 5-spice powder
1 tsp Hua Tiao Jiu
1 tbsp mushroom sauce
1 Maggi chicken cube
500 ml water
1) Pan fry chicken till opaque and set aside. Deep fry beancurd and tau pok till brownish, drained and set aside.
2) Heat oil in a wok and saute garlics, shallots & ginger till aromatic, add in shitake and king oyster mushrooms and stir fry for 1 minute. Add sauce ingredients and peppercorns and bring to a boil.
3) Add in chilli, carrot, fried beancurd, tau pok, quail eggs, button mushrooms, chicken meat and simmer over low heat for about 20-25 minutes. Add more water if you more gravy and adjust taste to your preference. Thicken with corn starch.
4) Heat up a claypot and place the baby wong bok at the bottom and pour the simmering hot gravy with assorted mushrooms, meat and quail eggs over it, covered and continue to simmer for 5 minutes.
5) Serve hot with white rice.