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.