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
- Marinate chicken wings with light soy sauce and pepper. Leave aside for 20-25 minutes.
- 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.
- Put in combined sauce ingredients and bring to a boil. Cover and cook for 10-15 minutes.
- Add sea cucumber and bring to a boil. Simmer for about 20-25 minutes or until chicken is tender.
- Thicken with cornflour mixture. Dish out and serve hot.
