• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 500g sea cucumber, rinsed and cut into thick slices
  • 10 chicken wings, chopped into halves
  • 8 dried Chinese mushrooms, soaked to soften
  • 5 medium dried oysters, soaked for 5–10 minutes
  • 4 cm knob ginger, sliced
  • 3 cloves garlic, chopped
  • 2 tbsp oil
  • 1 tsp sesame oil
  • 1 tbsp Hua Tiau cooking wine (optional)
  • 1 tbsp light soy sauce
  • 1/2 tsp pepper
  • [Sauce ingredients]
  • 2 tbsp oyster sauce
  • 2 tbsp abalone sauce
  • 2 tbsp light soy sauce
  • 1 tsp thick soy sauce
  • 1 tsp sugar
  • 1/2 – 1 tsp salt or to taste
  • 1/2 tsp pepper
  • 1 ½ cups fresh chicken stock
  • [Thickening – (combined)]
  • 1 tbsp cornflour
  • 1 tbsp water

Instructions

  1. Marinate chicken wings with light soy sauce and pepper. Leave aside for 20–25 minutes.
  2. Heat a deep saucepan with oil, and fry garlic and ginger until fragrant. Put in chicken wings, mushrooms and oysters. Sprinkle in cooking wine and stir-fry briskly until well combined.
  3. Put in combined sauce ingredients and bring to a boil. Cover and cook for 10–15 minutes.
  4. Add sea cucumber and bring to a boil. Simmer for about 20–25 minutes or until chicken is tender.
  5. Thicken with cornflour mixture. Dish out and serve hot.

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