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
Instructions
- Lightly season chicken with light soya sauce and pepper and set aside.
- 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.
- Sprinkle in the Chinese rice wine. Fry briefly then remove sea cucumber from the wok.
- 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.
- 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.
- Put in the prawns and cook for 3-4 minutes, then thicken with corn flour mixture. Serve immediately.
