• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • 1/2 chicken, chopped
  • 400g sea cucumber, rinsed and sliced
  • 5 dried oysters, washed and soaked
  • 6 dried Chinese mushrooms, soaked to soften
  • 3cm piece ginger, sliced
  • 2 cloves garlic, smashed
  • 1 tsp sesame oil
  • 1 tbsp oil
  • 2 stalks spring onion, cut into sections
  • 1 star anise
  • Sauce ingredients
  • 2 tbsp premium oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp thick soy sauce
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 tbsp Shao Hsing Hua Tiau wine
  • 1/2 tsp pepper
  • 600ml water or fresh chicken stock

Instructions

  1. Heat oil and sesame oil in a deep saucepan. Fry garlic and ginger until fragrant.
  2. Put in mushrooms and fry for 1-2 minutes. Add chicken, dried oysters, star anise, sea cucumber and combined sauce ingredients.
  3. Bring to a boil. Reduce the heat and simmer for 45-50 minutes or until meat is tender and gravy is thick.
  4. Garnish with spring onion stalks and serve hot.

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