Recipe Ingredient
- 1/2 chicken, chopped
- 400g sea cucumber, rinsed and sliced
- 5 dried oysters, washed and soaked
- 6 dried Chinese mushrooms, soaked to soften
- 3cm piece ginger, sliced
- 2 cloves garlic, smashed
- 1 tsp sesame oil
- 1 tbsp oil
- 2 stalks spring onion, cut into sections
- 1 star anise
- Sauce ingredients
- 2 tbsp premium oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp thick soy sauce
- 1 tsp salt
- 1 tbsp sugar
- 1/2 tbsp Shao Hsing Hua Tiau wine
- 1/2 tsp pepper
- 600ml water or fresh chicken stock
Instructions
- Heat oil and sesame oil in a deep saucepan. Fry garlic and ginger until fragrant.
- Put in mushrooms and fry for 1-2 minutes. Add chicken, dried oysters, star anise, sea cucumber and combined sauce ingredients.
- Bring to a boil. Reduce the heat and simmer for 45-50 minutes or until meat is tender and gravy is thick.
- Garnish with spring onion stalks and serve hot.
