• Prep Time 15 minutes
  • Cook Time 40 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 400g sea cucumbers, rinsed, sliced and drained
  • 5cm piece ginger, sliced
  • 2 stalks spring onions
  • 1 tsp Chinese rice wine
  • 8 dried mushrooms, soaked to soften
  • 8 medium dried oysters, soaked for 5-10 minutes
  • 6 large prawns, keep whole with shells intact
  • 6 button mushrooms, halved
  • 100g chicken, chopped
  • 1/2 tsp light soya sauce
  • Dash of pepper
  • 1 tsp chopped garlic
  • Sauce ingredients:
  • 600–700ml chicken stock
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1/2 tbsp oyster sauce
  • 1 tsp Shao Hsing Hua Tiao wine
  • 1/2 tsp sugar
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper
  • 1 tsp sesame oil
  • 1 tsp corn flour mixed with 1 tbsp water for thickening


  1. Lightly season chicken with light soya sauce and pepper and set aside.
  2. Heat wok without oil. Put in the sea cucumber, ginger and spring onion. Stir-fry for a while until most of the water has evaporated.
  3. Sprinkle in the Chinese rice wine. Fry briefly then remove sea cucumber from the wok.
  4. Heat claypot with oil and sauté garlic and ginger until fragrant. Add marinated chicken and stir-fry for 1-2 minutes. Add the dried oysters, mushrooms and button mushrooms and toss briskly.
  5. Put in the sea cucumber and pour in the combined sauce ingredients and bring to the boil. Reduce the heat, cover and simmer for 30 minutes.
  6. Put in the prawns and cook for 3-4 minutes, then thicken with corn flour mixture. Serve immediately.

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