1) Chicken stock can be prepared well in advanced. In a wok, heat up the stock. Add all the above seasoning except hua tiaw cooking wine, salt and pepper. When boiling, add mushrooms, one type at a time, to blanch them in the stock. Starting with oyster mushrooms, dish out and place them in the centre of your plate. Then the abalone mushrooms, to be placed around or on top of the oyster mushrooms. Shitake can go around or if you have really nice big ones, they can cover the entire top of the platter.