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Recipe details are AI-generated from the video and may contain errors — for reference only.
Bring water to a boil, add beef and chicken bones, boil for 5 to 10 minutes, then rinse thoroughly with running water to remove impurities.
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Bones must be parboiled briefly to remove impurities, otherwise the stock will become cloudy and gamey.
Bring water back to a boil in a pot, add the rinsed bones along with garlic, simmer over low heat for 2 hours until fragrant and rich.
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Simmer the stock on low heat for long periods, otherwise the water will evaporate too quickly and the stock will turn cloudy.
Use a sharp knife on a stable cutting board; keep fingers away from the blade while slicing meat.
Slice the raw chicken breast fillet and chicken gizzards thinly, then transfer them into separate bowls.
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Slice the meat to a consistent thickness so it cooks evenly.
Wash hands with soap and running water after handling raw meat and seafood to prevent cross-contamination.
Marinate the shrimp, chicken breast fillet, and gizzards with salt, baking powder, egg white, and cornstarch. Mix well until absorbed, then let rest for a few minutes to tenderize the meat.
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Do not use too much egg white and cornstarch, otherwise the mixture will become watery when cooked.
Cut the cauliflower and soak it in saltwater. Slice the carrots thinly, cut the choy sum, baby corn, and scallions to uniform sizes so they cook evenly.
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Cut the vegetables to uniform sizes so they cook evenly without becoming too mushy.
Crush the garlic, mince it slightly, and cut the onion into large chunks.
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Cut the onion into larger pieces so it doesn't break down too easily when stir-frying in a hot wok.
Hot oil may splatter when adding meat; slide it in gently from the side of the wok and use a spatula.
Heat a little oil in a wok over high heat. Add the chicken breast and gizzards, stir-fry briefly until they change color and become tender.
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The oil must be very hot before adding the meat, otherwise the meat will release excess water and become tough.
Add the shrimp into the wok, stir-fry briefly until they turn reddish-pink. Immediately remove and set aside all proteins to prevent overcooking.
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Shrimp gets tough quickly if cooked too long, remove immediately once it turns reddish.
Cooking wine poured into a hot wok can trigger a large flame (flambé); keep your face and hands away from the wok.
Sauté the garlic until fragrant and golden brown. If using cooking wine, add it now with a flambé technique.
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Be careful not to burn the garlic, as burnt garlic will make the entire dish bitter.
Add the onion, cabbage, and other hard vegetables (cauliflower, baby corn, snow peas, and carrots) except choy sum and scallions. Stir-fry briefly over high heat until slightly browned and aromatic.
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Cabbage and vegetables must be stir-fried over high heat to release their natural sweetness and prevent excess water.
Add the prepared stock, cook until boiling. Towards the last 3 minutes, add the choy sum and scallions, mix well.
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Do not season the vegetables too early, boiling certain vegetables like cauliflower and cabbage in plain broth first keeps their texture tender and absorbent.
Add back the pre-cooked meat fillings (chicken breast, gizzards, and shrimp). Slice the cooked chicken shrimp rolls (kekian), and add them into the wok.
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Add the kekian at the final stage so it doesn't get too mushy and retains its savory texture.
Add salt, white pepper, sugar, mushroom bouillon, soy sauce, fish sauce, and cornstarch slurry. Mix well and cook until the sauce thickens and comes to a full boil.
local_fire_departmentmedium heat, 2 minutesWatch out
Do not use too much soy sauce so the capcay broth doesn't become too dark and maintains a bright appearance.
Add the sesame oil, turn off the heat, and mix well again until the aroma is evenly distributed. Capcay is ready to serve.
local_fire_departmentoff heatWatch out
Add sesame oil after turning off the heat so its aroma doesn't evaporate away from high heat.
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