2g black sea moss (fatt choy), soaked to soften and drained
200g sea cucumber, rinsed and sliced thickly
8 slices ginger
Hua Tiau wine (optional)
150g carrot, cut into desired shapes
1 tsp oil
1 tsp sesame oil
1 tsp chopped garlic
2 tsp cornflour, mixed with 2 tbsp water
1 tbsp abalone sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
1/4 tsp thick soy sauce
1/8 tsp salt
1/8 tsp pepper
3/4 tbsp sugar or to taste
1/2 tsp sesame oil
350ml fresh chicken stock
Put sea cucumber and three slices of ginger in a saucepan without oil. Fry for 35 minutes until most of the water has evaporated.
Add a sprinkling of Hua Tiau wine and toss briefly for 10 seconds. Remove sea cucumber and leave aside. Discard ginger.
Put soaked mushrooms and sauce ingredients in a saucepan and boil for 1015 minutes. Remove mushrooms and put in dried oysters. Cook for another 10 minutes, then remove oysters from the stock. Strain and keep the stock aside.
Heat wok with oil and sesame oil. Sauté garlic and remaining ginger slices until fragrant. Put in the mushrooms, dried oysters and the stock. Bring to a boil.
Add carrot, black sea moss and sea cucumber. Bring to a boil and simmer for 10 minutes.
Add baoling mushrooms and cook for 12 minutes. Thicken sauce with cornflour mixture.