Cut the chicken thigh meat into bite-sized pieces and marinate with all the ingredients listed in (A). Set aside.
Cut the mushrooms in half and marinate with all of the ingredients listed in (B) and set them aside.
Deep fry the egg tofu until golden brown and set them aside.
Remove most of the oil from the wok and fry the sliced ginger listed in (D) until aromatic. Then add the sea cucumbers and cook for a few minutes to extract the moisture. Remove from the wok and set aside.
Fry the marinated chicken and prawns separately in the same wok until they are 80% done then put them aside.
In the same wok, fry sliced ginger and chopped garlic listed in (E) until fragrant. Add the marinated mushrooms and fry for a minute.
Add water, abalone brine as well as sea asparagus brine to the wok and bring them to a boil.
Once the stock is boiling, add oyster sauce, dark soy sauce, along with the carrots, abalone mushrooms and sauteed sea cucumber, and cook for 15 minutes.
Remove all the ingredients except the stock from the wok and thicken it with a cornstarch solution. Discard the sliced ginger.
In a claypot, layer all of the ingredients with the cabbage as the base.
Pour the gravy into the claypot and bring to a boil over medium heat. Drizzle the sesame oil over top before serving.