How to make it

1. Arrange chopped chicken on plate. Separate abalone from the abalone sauce. Set aside. 
2. Heat the pan with oil, sauté Sichuan Hot and Spicy Sauce and red cluster peppers until fragrant. Add warm water and abalone sauce. Bring to a boil, turn to low heat. Add sweet potato vermicelli and black fungus and bring to a boil. 
3. Add celtuce, Salt Reduced Oyster Sauce and Chinese celery. 
4. Add abalone and mix well, then pour the mixture on chicken, put abalone on top.
5. Heat the pan with oil. Turn off the stove when the oil is hot, add green peppercorn, dried chili, Peppercorn Chili Oil and coriander until fragrant. Add green peppercorn oil, pour on the chicken and serve.

6. Tips:
   1. Soak the chicken in water with ginger and scallion overnight to make the chicken tastier.
   2. If don’t know how to chop the chicken, can use pre-chopped chicken to replace it. Add the raw chicken in step 2 after adding the abalone sauce.
   3. Warm water should be used to soften the sweet potato vermicelli instead of hot water. 
   
   Source: Ms Kitty Siu