Recipe Description
This dish is best prepared with Angel Brand Light Soy Sauce and Angel Brand Oyster Sauce.
Recipe Ingredient
- Ingredients :
- 400g sea cucumber
- 600g chicken, (chopped into pieces)
- 2 pairs chicken feet
- 8 dried shiitake mushrooms
- 5 thin ginger slices
- Seasoning (A) :
- 1 tbsp Angel Brand Light Soy Sauce
- 1 tbsp Angel Brand Oyster Sauce
- 3/4 tsp sugar
- 3/4 tsp salt
- 1/4 tsp pepper
- Seasoning (B) :
- 2 tbsp Angel Brand Light Soy Sauce
- 2 tbsp Angel Brand Oyster Sauce
- 1 tbsp sugar
- 1 tbsp chicken stock granules
- 1 tbsp corn flour
- 1 tbsp sesame oil
- 1/4 tsp pepper
- 2 cups water
Instructions
- Soak the sea cucumbers and mushrooms until they turn soft.
- Clean the sea cucumbers and cut them into thick slanting slices.
- Marinate the chopped chicken with Seasoning (A) for 1 to 2 hours.
- Heat oil in a wok. Then, fry the chicken feet until they turn golden brown. Remove them from wok and soak in cold water for 20 to 25 minutes. Drain well and set aside.
- Heat oil in a claypot and stir-fry ginger slices until fragrant. Add marinated chicken, soaked chicken feet, mushrooms and sea cucumbers. Stir-fry for 4 to 5 minutes.
- Mix well Seasoning (B). Then, pour into claypot and bring to a boil. Simmer for 40 to 45 minutes or until the chicken turns tender.
- Serve in the claypot or in a serving dish.
