Recipe Ingredient
- 450g soaked sea cucumber, rinsed and sliced thickly
- 1 thumb-size old ginger, smashed
- 1/2 tbsp Chinese rice wine
- 500g chicken drumsticks, cut into bite-size pieces
- 8 - 10 dried mushrooms, soaked to soften
- Seasoning for chicken:
- 1/2 tbsp light soy sauce
- 1/4 tsp pepper
- 2 tbsp oil
- 4 slices ginger, shredded
- 1 tsp chopped garlic
- 1 tsp chopped shallots
- Thickening:
- 1½ tsp cornflour mixed with 1 tbsp water
- For sauce (combine):
- 2 cups chicken stock
- 1 tbsp light soy sauce
- 1 tbsp thick soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp salt
- 3/4 tsp sugar
- 1/4 tsp pepper
- 1 tsp chicken stock granules
Instructions
- Marinate chicken pieces with light soy sauce and pepper and leave aside for 20 - 25 minutes.
- Place sea cucumber and ginger in a non-stick saucepan and stir-fry without oil until almost dry. Add in the rice wine and stir-fry briskly for one to two minutes. Remove the sea cucumber from the saucepan and set aside.
- Heat oil until hot and fry shallots and garlic until lightly golden. Add ginger and fry until fragrant.
- Add in chicken and mushrooms and stir-fry for two to three minutes. Pour in sauce ingredients and add the sea cucumber. Bring to a boil. Cover and cook over a low heat for 40-45 minutes or until sea cucumber is cooked and tender. Thicken with corn flour mixture.
