First, boil the chicken breast and corn. Soak the lotus seeds and shiitake mushrooms until soft. Hard-boil the quail eggs. Once the chicken and corn are tender, remove them and dice everything into small cubes.

Add 1 can of chicken broth to the chicken boiling water and bring to a boil. Add the lotus seeds and cook until soft, then gradually add the diced ingredients. Season with soy sauce, bouillon powder, and sugar to taste. A bowl of hot soup is perfect for a cold winter night.

Rinse the shrimp and boil until they just turn pink, then remove. Clean the squid, slice into rings, and add to the boiling water with the sliced ginger. Boil the squid for about 5 minutes, then remove immediately to keep it tender. Add the corn to the pot and boil. Reheat the tapioca dumplings by steaming. Arrange everything on a platter.

The appetizer platter is now ready for your Christmas Eve dinner. Enjoy! Wishing everyone a peaceful night.