• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy, Normal
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Recipe Ingredient

  • 300g pre-soaked sea cucumber, sliced thickly
  • 10 dried Chinese mushrooms, soaked
  • 10 dried oysters
  • 2 pcs dried scallops, soaked
  • 1 tbsp oil
  • 5 slices ginger
  • 3g black moss (fatt choy)
  • 2 stalks spring onion
  • 800-900ml water or chicken stock
  • [Seasoning]
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar or to taste
  • 1/4 tsp pepper
  • 1/2 tsp chicken stock granules
  • 1 tbsp Shao Xing wine
  • [Thickening]
  • 1 tbsp potato flour mixed with 1 tbsp water

Instructions

  1. Heat oil and fry ginger until fragrant. Add mushrooms and stir-fry well. Put in dried oysters, dried scallops and sea cucumber. Fry for a minute then mix in seasoning. Pour in water or stock and bring to a boil. Allow to boil for a while.
  2. Reduce the heat then simmer for 45 minutes until sea cucumber is slightly softened. Add black moss and spring onion. Simmer for 3-4 minutes and thicken with potato flour mixture.

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