Jai #1

1 pkg raw dried oysters
1 can Ginko Nuts
4 stalks Foo Chook (dried bean curd)
½ pkg Kum Choi (lily flower)
½ pkg Chin Ngee (dried black fungus)
2 pieces Jow Dau Fu (fried bean curd - Aburuage)
10 dried Shitake mushrooms, sliced
1 can chicken broth
1 can water chestnuts, sliced
1 bundle long rice, soaked
Oyster Sauce

Optional Ingredients
green peas
Won Bok (Napa cabbage)

Soak oysters overnight in 2 cups water. Boil ginko nuts and remove skin.
Deep fry Foo Chook then wash in hot water and set aside.
Prepare long rice separately and set aside.
Combine ingredients with chicken broth, add water to cover, boil 10 minutes.
Add remaining ingredients except long rice and simmer for 1½ hours.
Add long rice.