|Whole chicken breast||1 (May Use 2, Buy An Extra Whole Breast)|
|Chinese cabbage head||1⁄2|
|Firm white fish||1 Pound (Such As Halibut / Swordfish)|
|Oysters||1 Cup (16 tbs) (Small Size)|
|Peeled deveined jumbo shrimp/Prawns||1⁄2 Pound|
|Pork tenderloin||1⁄2 Pound|
|Chicken livers/2 pork kidneys||1⁄2 Pound|
|Bean thread||1⁄4 Pound|
|White chrysanthemum blossoms||2 Large|
|Salad oil||2 Cup (32 tbs)|
Slice the chicken breast very thin.
Remove tough stems from the spinach; stack each 5 or 6 leaves together, then cut in 3 or 4 diagonal slices.
Slice the cabbage diagonally about 1 1/2 inches wide.
Leave oysters whole.
Cut each shrimp in several pieces.
Slice pork very thin.
Blanch the chicken livers or kidneys and slice thin.
If you include the bean thread, be sure to buy the right kind.
It is called saifun by the Chinese, harasume by the Japanese.
Another type, which looks the same, is called shirataki, but it turns into a sticky dough instead of puffing up when fried.
Fry the bean threads in deep fat heated to 390°; they will immediately puff up and turn white in a rather explosive fashion (try out a few strands first, so that you will be prepared); remove and drain.
Arrange each of the above ingredients attractively in bowls or trays.
Wash the blossoms well.
Leave eggs in shells