Simmer chicken stock with sliced ginger and 2 cloves of garlic to infuse with Asian flavors.

Cook grits with 2 cups of the infused stock for about 20 minutes, until creamy.

Soak the dow see in a small bowl to remove salt.

Cook sliced portobella mushroom and country ham steak in oil and butter until browned, then keep warm in a low oven.

De-glaze the pan with some of the infused stock and sherry or sake.

Add the raw, peeled shrimp, some more oil, and the remaining minced garlic and ginger to the pan and cook until shrimp are pink and cooked through.

Remove the cooked shrimp from the pan.

Deglaze the pan again with stock, sherry, and lightly crushed, rinsed, and drained dow see.

To plate, put a puddle of cooked grits/polenta in the center of each dish.

Top with the country ham cut into matchstick size and sliced mushrooms.

Finish the sauce with a cornstarch slurry (cornstarch and water) if needed to thicken, and surround the grits with the sauce.

Arrange the cooked shrimp around the grits in the sauce.

Garnish the shrimp with finely chopped chives.