• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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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

  1. Heat sesame oil and fry dried scallop for 20-30 seconds. Add garlic and ginger and fry until fragrant.
  2. 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.
  3. Add sea cucumber and black moss and continue to cook for 15-20 minutes. Put in Pacific clams and spring onion to mix.
  4. Add sweet potato starch thickening. Dish out and serve.

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