Crispy Chicken and Crab over Sizzling Rice (Shanghai Wor Bah)

1. Prepare Stock

Start by combining the milk stock, ginger, salt, and white pepper in a sand clay pot. Cover the pot and bring the mixture to a boil over medium heat. The ginger will infuse a gentle warmth into the stock, enhancing the overall flavor of your dish.

2. Add Chicken and Scallion Oil

Once the stock is boiling, add the diced roasted chicken and scallion oil to the pot. Stir the ingredients together, then let the soup return to a boil before lowering the heat to a simmer. This process ensures the flavors meld together beautifully while the chicken stays tender.

3. Heat Peanut Oil

Meanwhile, heat the peanut oil in a separate pot for about 5 to 7 minutes. The oil needs to be hot enough to follow the steps in 'How to Sizzle a Wor Bah,' which involves making the fan jiu crispy and ready to absorb the rich soup.

4. Add Snow Peas and Crabmeat

Back to the clay pot, increase the heat and add the snow peas and crabmeat. Stir the mixture, then re-cover the pot and bring it back to a boil. Once boiling, uncover the pot and reduce the heat to maintain a gentle boil.

5. Deep-Fry Fan Jiu

Now, it's time to deep-fry the fan jiu. Carefully place the fan jiu in the hot peanut oil until it expands and browns. This step is crucial as the hot oil makes the rice crispy, preparing it to soak up the flavorful soup. Once the fan jiu is ready, remove it from the oil, drain well, and transfer to a heated platter.

6. Serve and Garnish

Turn off the heat under the soup and bring both the clay pot and the heated platter to the table. Immerse the fan jiu in the soup for that delightful sizzling effect. Sprinkle the finely sliced scallions over the top, and serve in individual bowls, ladling the soup over pieces of the crispy wor bah.