Recipe Ingredient
- 2 dried scallops
- 5 slices ginger
- 3 cloves garlic (whole)
- 2 tbsp sesame oil
- 6 dried oysters, soaked
- 6 dried Chinese mushrooms, soaked
- 500g kampong chicken, chopped
- 250g sea cucumber, sliced thickly
- 3g dried black moss (fatt choy), soaked
- 1 can Pacific clams
- 1 stalk spring onion, sliced
- Seasoning
- ¼ tsp salt
- ½ tsp sugar
- ¼ tsp pepper
- 1 tbsp light soy sauce
- 1 tbsp concentrated chicken stock
- 1 tsp sesame oil
- 2 cups fresh chicken stock
- Thickening (combined)
- 2 tbsp potato starch
- 2 tbsp water
Instructions
- Heat sesame oil and fry dried scallop for 20-30 seconds. Add garlic and ginger and fry until fragrant.
- Add chicken, mushrooms and dried oysters. Fry for a while then stir in seasoning and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Add sea cucumber and black moss and continue to cook for 15-20 minutes. Put in Pacific clams and spring onion to mix.
- Add sweet potato starch thickening. Dish out and serve.
