Ingredients
500 g (about 1 lb) shucked oysters, 150 g (about 5 oz) chicken breast.
Seasonings
25 g pork, 4 egg whites, 100 g assorted pastries and dried fruits (such as cakes and preserved fruits), 10 g cooked ham (finely minced), and appropriate amounts of MSG, soy sauce, ground white pepper, sesame oil, lard, chicken broth, and all-purpose flour.
Instructions
1. Clean the oysters, remove any impurities, and drain them in a colander. Transfer to a cutting board, chop finely, and place in a bowl. Separately wash the chicken breast and pork, then pound them into a fine paste using the back of a knife. Transfer the paste to a soup bowl, stir in chicken broth, MSG, and soy sauce, then add the egg whites and mix until well combined.
2. Heat a wok over high heat, add lard and heat until it reaches 70% hot (about 350°F/175°C), then deep-fry the tea snacks until crispy, pour them into a strainer to drain the oil, and transfer to a plate.
3. Leave a small amount of oil in the wok and heat it over high heat until it reaches 70% hot, then add the flour and stir-fry until it turns milky white, add the oysters, chicken paste, and egg whites, stir well and slowly pour the mixture into the wok, stirring constantly with a metal spatula, let it simmer for a moment, then remove from the wok and pour over the tea snacks, sprinkle with white pepper and minced ham, and drizzle with sesame oil before serving.