Recipe Ingredient
- 300g sea cucumber, sliced
- 2 thin slices old ginger
- 1 tsp Shao Hsing wine (optional)
- 3 pairs pre-fried chicken feet, chopped into halves
- 8 dried mushrooms, soaked
- 50g dried fish bladder (yi peow), soaked until soft
- 3g fatt choy, soaked
- 2cm piece young ginger, sliced and cut into desired shapes
- 1 tsp chopped garlic
- 1 tsp oil
- 1 tsp sesame oil
- 700ml chicken stock
- Seasoning (A)
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/8 tsp salt or to taste
- ¼ tsp pepper
- ½ tsp sugar or to taste
- ¼ tsp thick soy sauce
- 1 tbsp Shao Hsing wine (optional)
- Thickening (combined)
- 2 tbsp sweet potato starch
- 2 tbsp water
Instructions
- Heat wok and fry sea cucumber with old ginger till fragrant. Splash in a teaspoon Shao Hsing wine, if using. Dish out sea cucumber and discard the ginger.
- Heat a clean wok with oil and sesame oil, add seasoning (A) and put in mushrooms and chicken feet. Stir-fry well. Pour in chicken stock and add sea cucumber.
- Braise for 10 minutes. Remove sea cucumber from wok and add fish bladder and fatt choy. Continue to simmer for 20 minutes.
- Return the sea cucumber to the wok and add thickening to the gravy.
