Recipe Ingredient
- 300g pre-soaked sea cucumber, sliced thickly
- 10 dried Chinese mushrooms, soaked
- 10 dried oysters
- 2 pcs dried scallops, soaked
- 1 tbsp oil
- 5 slices ginger
- 3g black moss (fatt choy)
- 2 stalks spring onion
- 800-900ml water or chicken stock
- Seasoning
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar or to taste
- 1/4 tsp pepper
- 1/2 tsp chicken stock granules
- 1 tbsp Shao Xing wine
- Thickening
- 1 tbsp potato flour mixed with 1 tbsp water
Instructions
- Heat oil and fry ginger until fragrant. Add mushrooms and stir-fry well. Put in dried oysters, dried scallops and sea cucumber. Fry for a minute then mix in seasoning. Pour in water or stock and bring to a boil. Allow to boil for a while.
- Reduce the heat then simmer for 45 minutes until sea cucumber is slightly softened. Add black moss and spring onion. Simmer for 3-4 minutes and thicken with potato flour mixture.
