Prepare the dried mushrooms

• Rinse the dried mushrooms thoroughly to remove any dirt.
• Soak them in water for 4–6 hours until soft and spongy.
• Once softened, squeeze out as much water as possible and remove the stems.
• Set aside.
• Tip: Dried mushrooms are essential for this dish as they give it a deep, umami flavor. Fresh mushrooms won’t provide the same taste.

Prepare the dried scallops

• Rinse the dried scallops and soak them in water for about 15–20 minutes, or until softened.
• Strain out the excess water and save the soaking liquid—it’s packed with flavor.
• Pat the scallops dry with a paper towel to prevent oil splatter during cooking.
• Tear them into thin strands and set aside.
• No dried scallops? Don’t worry. You can season the dish with a bit more abalone sauce or oyster sauce later.

Prepare the aromatics

• Slice some garlic, shallots, and ginger. These will add depth and aroma to the dish.

Cook the mushrooms

• Heat a wok over low to medium heat and add some oil.
• Once the wok is hot, add the mushrooms and sauté until fragrant, or until the edges turn golden brown.
• Remove the mushrooms from the wok and set aside.

Cook the aromatics and dried scallops

• Add a bit more oil to the wok.
• Sauté the shallots, garlic, and ginger until aromatic.
• Add the shredded dried scallops and continue to sauté over low to medium heat until the edges turn golden brown.

Combine and braise

• Return the mushrooms to the wok.
• Add the following seasonings; light soy sauce, shaoxing wine and a bit of sugar
• Stir to combine and enjoy the fragrant aroma as it sizzles.
• Add chicken stock and the reserved scallop soaking water.
• Bring everything to a boil, then reduce to a simmer.
• Let it braise on low heat for 40 to 45 minutes, allowing the flavors to fully develop.

Thicken the sauce

• Mix cornstarch with a little water to create a slurry.
• Stir the slurry before pouring it in gradually, while increasing the heat slightly.
• Add enough slurry to achieve your desired sauce consistency. Remember, the sauce will thicken more as it cools.
• Tip: Add just a few drops of sesame oil at the end—not too much as it can overpower the flavor.
• Mix well and adjust seasoning to taste. The sauce should be rich, savory, and just slightly sweet.

Blanch the broccoli

• Bring a pot of water to a boil.
• Add some oil, sugar, and salt to the boiling water.
• Add the broccoli and blanch until just tender and bright green.

Assemble the broccoli and braised mushrooms