Start by finely mincing the Jinhua ham and chopping the sun-dried shrimp. You want them small enough to integrate into the sauce but not so small that they lose their character.

Quarter the shallots, peel and slice the garlic, and chop the bird’s eye chilies. This preparation sets the stage for developing rich flavors.

In a deep pan, heat the vegetable oil over medium heat. Once hot, add the minced ham and cook until it begins to crisp.

Then, toss in the chopped garlic, shallots, and chilies. Stir often; you don’t want anything to burn. Let this simmer until the aromatics become golden and fragrant.

Add the sun-dried shrimp and dried sea scallops to the pan. You’ll want these to meld with the aromatic backdrop you’ve created. As they sauté, they’ll release their flavors, creating an inviting seafood essence.

Next, pour in the dark soy sauce and Shaoxing wine. The liquid will deglaze the pan, lifting any brown bits stuck on the bottom. This step is vital for enhancing the taste.

Sprinkle in the sugar, Sichuan peppercorns, and star anise pods. Stir well to combine everything, letting the flavors develop further.

Slowly pour in the rich chicken stock. This adds body to your sauce and helps to create a lush texture. Bring the mixture to a gentle simmer and let it cook uncovered. Allow it to reduce for about 15-20 minutes or until it thickens to your desired consistency.

Once thickened, remove the sauce from the heat. Let it cool slightly, then strain it through a fine-mesh sieve into a clean jar. This step is optional but will give you a smoother sauce. The bits left behind can be saved for another use, maybe a stir-fry or fried rice!