| (Serves 3-4) |
| Sawdust Mushrooms (Selected Thick) 32g (about 4 pieces) |
| Dried Oysters - L 40g (about 8 pieces) |
| Ningxia Fructus (S) 20g (about 1 tablespoon) |
| Chicken Feet 10 pieces |
| Broccoli (Small) 1 piece |
| Chicken Soup 500ml (about 2½ bowls) |
| Ginger 2 slices |
| Oyster Sauce 1 tablespoon |
| Dark Soy Sauce 1 teaspoon |
| 1. | Soak the sawdust mushrooms (selected thick) in water, remove their stems and halve them; rinse the pieces thoroughly and drain them for later use; |
| 2. | Rinse the dried oysters - L thoroughly, soak in 1 bowl of water for 2 hours, set aside with water for later use; |
| 3. | Rinse the Ningxia fructus (S) thoroughly; peel and slice the ginger for later use; |
| 4. | Remove claws of the chicken feet and rinse thoroughly; cook the feet in hot water for a while, take them out for later use; |
| 5. | Soak the broccoli (small) in water for a while, rinse thoroughly and cut into small pieces; heat 3 bowls of water until boiled, add 1 teaspoon of oil, blanch the broccoli (small) until well done, ladle on the plate side; |
| 6. | Heat the wok, add 1 tablespoon of oil, quick fry the ginger, add the ingredients captioned above and fry for a while; |
| 7. | Add the chicken soup and the soaking water of dried oysters, cook them until boiled; stew at low heat until the water nearly dried up; add the seasonings and stir well, ladle the dish on the plate and serve. |