1 1/2 lb (750 g) fresh or reconstituted sea cucumbers
1/2 tsp scallions, chopped
1/2 tsp fresh ginger, chopped
15 pigeon eggs
 7 oz (200 ml) chicken stock
15 Chinese cabbage hearts
1 tbsp melted chicken fat
2 tsp salt, or to taste
3 1/2 fl oz (100 ml) vegetable oil for deep-frying 1 tsp soy sauce                  1 tsp MSG
5 tsp rice wine

1.  Cut the sea cucumbers at the stomach, and gut. Leave whole. Hard-boil the pigeon eggs, let cool, and shell. Halve the cabbage hearts lengthwise and chop into 2 1/2 inch (7cm) sections.

2.   Rub the sea cucumbers with 1 tsp of the salt. Plunge into boiling water for 2 minutes, remove and drain. Blanch the cabbage hearts briefly in the salted boiling water, remove, drain and set aside.

3.  Put the sea cucumbers in a wok and add the soy sauce, the remaining 1 tsp salt, the rice wine, sugar, scallions, ginger, chicken stock, and MSG. Bring to a boil and simmer for 2 minutes. Add the cornstarch-water mixture and cook, stirring, until thickened. Arrange the sea cucumbers and cabbage hearts alternately in a circle on a plate, and sprinkle with the melted chicken fat.

4.   Heat the oil in a wok until the oil surface ripples. Add the eggs and deep-fry until golden. Arrange the eggs around the sea cucumbers and serve.