1. Rinse Chinese mushrooms and soak them in 200 ml hot water until softened. Reserve water from soaking mushrooms. Remove mushroom stems, squeeze out the excess water in the mushroom caps and set aside.
2. Rinse dried scallops then soak them in 200 ml hot water till softened. Reserve water for soaking the dried scallops.
3. In a pot, add chicken stock, abalone broth, reserved water from soaking the dried mushroom and scallops, dried mushrooms and dried scallops. Bring to a boil, then reduce to a simmer for 25 minutes. Any time the water runs out during simmering, you can add more broth or hot water, a little at a time.
4. Add 1/4 tsp dark soy sauce (for the colour) and 4 small cubes of rock sugar (for the glaze). Simmer for an additional 5 minutes.
5. Thicken the remaining sauce with cornstarch solution until it reaches a slightly thick but still runny (like maple syrup) consistency.
6. Blanch greens in boiling water with a bit of cooking oil added for about 10 seconds. Set aside.

Serving Suggestions

Individual Plate
On a small plate, add 1-2 whole blanched greens, 2 simmered mushrooms, one whole dried scallop and abalone slices. Pour the sauce over.

Communal Platter
Arrange sliced abalone one layer around serving plate. Add blanched greens in the center and top the greens with braised mushrooms and shredded scallops. Pour the sauce over.