Recipe Ingredient
- 10 dried oysters
- 25g fatt choy
- 10 pieces filament crab sticks
- 5 black mushrooms
- 150g wet cuttle fish, cut into slices and parboiled
- Scald in boiling water:
- 10 button mushrooms
- 25g carrot, cut into flowers
- 1 tbsp chopped garlic
- 1 tbsp minced shallots
- Seasoning:
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- 1 tbsp sesame oil
- 1 tsp Maggi chicken stock granules
- A dash of pepper
- 1 tsp sugar
- Salt to taste
- 150g chicken stock
- Thickening (mix together):
- 1 tbsp cornflour
- 3 tbsp water
Instructions
- Wash the fatt choy carefully, shaking it to get rid of any dirt. Boil this in a little chicken stock for 20 minutes. Drain away the stock.
- Soak and clean the dried oysters and black mushrooms. Place them in a small bowl, add oyster sauce, sugar, pepper and some sesame oil and simmer in 2 cups water for 50 minutes. Drain away water and leave to cool.
- Wrap an oyster with a portion of fatt choy, winding the strands around securely. Do likewise with the crab filaments. Steam the oysters and crab filaments for three to four minutes, and arrange them on a serving plate.
- Heat wok with oil and saute shallots and garlic until aromatic. Add in mushrooms, the rest of the fatt choy and chicken stock. Braise for about 15 minutes then add the rest of the ingredients. Mix in seasoning and thicken the sauce. Pour over arranged ingredients in the plate.
