| | BASKET GARNISH (OPTIONAL |
| 1 | ts | Sesame oil |
| 6 | sm | Crabs |
| 150 | g | Potato |
| | Cornstarch |
| | Cooking oil |
| | FILLING |
| 100 | g | Shelled prawns |
| 100 | g | Raw chicken meat |
| 100 | g | Water chestnuts (or canned water chestnuts, or celery) |
| 100 | g | Soaked sea cucumber (optional) |
| 100 | g | Mushrooms |
| | SEASONING MIXTURE |
| 1 | tb | Chinese yellow wine (or sherry) |
| 1 | tb | Cornflour |
| 1 | ts | Sesame oil |
| 1/4 | ts | Salt |
| 1/4 | ts | Sugar |
| | LEGS |
| 50 | g | Bamboo shoots (or carrots) |
| 300 | g | Pork caul lining (or bean curd skin, or edible rice paper) |
| 100 | g | Chinese cured ham |
| 10 | g | Coriander (12 sprigs) |
| | COATING |
| 4 | | Egg whites |
| 1 | tb | Cornflour |
| 2 | tb | Water |
| | SWEET SAUCE |
| 1 | tb | Hoisin (barbecue) sauce |
| 1/2 | c | Water |
