Healthy Gourmet Burgers
(July-August 2008)
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| 26/6/1998 |
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Braised Sea Cucumber and Mushrooms Recipe by Amy Beh
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Ingredients
450g soaked sea cucumber, rinsed and sliced thickly
1 thumb-size old ginger, smashed
1/2 tbsp Chinese rice wine
500g chicken drumsticks, cut into bite-size pieces
8 – 10 dried mushrooms, soaked to soften
Seasoning for chicken:
1/2 tbsp light soy sauce
1/4 tsp pepper
2 tbsp oil
4 slices ginger, shredded
1 tsp chopped garlic
1 tsp chopped shallots
Thickening:
1½ tsp cornflour mixed with 1 tbsp water
For sauce (combine):
2 cups chicken stock
1 tbsp light soy sauce
1 tbsp thick soy sauce
1 tbsp oyster sauce
1/2 tsp salt
3/4 tsp sugar
1/4 tsp pepper
1 tsp chicken stock granules
Method
Marinate chicken pieces with light soy sauce and pepper and leave aside for 20 – 25 minutes.
Place sea cucumber and ginger in a non-stick saucepan and stir-fry without oil until almost dry. Add in the rice wine and stir-fry briskly for one to two minutes. Remove the sea cucumber from the saucepan and set aside.
Heat oil until hot and fry shallots and garlic until lightly golden. Add ginger and fry until fragrant.
Add in chicken and mushrooms and stir-fry for two to three minutes. Pour in sauce ingredients and add the sea cucumber. Bring to a boil. Cover and cook over a low heat for 40–45 minutes or until sea cucumber is cooked and tender. Thicken with corn flour mixture.
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