Seasonings for sauce:
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon sugar
Small amount of synthetic flavoring
Small amount of pepper
200cc stock
Potato starch dissolved in water
Sesame oil

Seasoned stock for cooking the shark's fin,
bamboo shoot and shiitake mushrooms
1 tablespoon sake
1/2 teaspoon salt
Small amount of synthetic flavoring
Small amount of pepper
200cc stock

Seasoned stock for cooking broccoli
1 tablespoon sake
1/3 teaspoon salt
Small amount of synthetic flavoring
Small amount of pepper
150cc stock

1. Defrost the frozen shark's fin and steam for approx. 2 hours.

2. Cut the ham, bamboo shoot and shiitake mushrooms into thin strips.

3. Boil the pea pods, freeze them and cut into thin strips.

4. Cook the shark's fin, bamboo shoot and mushrooms in the seasoned stock, and allow them to cool.

5. Combine 4. with the ham and pea pods.

6. Remove the bones from the chicken wings, and sprinkle with salt and pepper. Then stuff them with 5. and wrap with plastic wrap.

7. Combine the ingredients for the sauce, bring to a boil and allow it to cool.

8. Place 6. and 7. in a vacuum-pack cooking bag and vacuum pack it. Heat the contents in a steam convection oven at 80℃ until the central temperature reaches 75℃.

9. Rapidly chill the stuffed chicken and store.

10. To serve, reheat the chicken in a steam convection oven at 80℃ for 20 minutes.

11. Separate the broccoli into smaller bunches and boil. After it cools down, cook it in the seasoned stock.

12. Remove the chicken from the bag and place it on a plate. Garnish it with the broccoli and pour the sauce over the dish.

Note

• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.