Recipe Ingredient
- 6 dried shiitake mushrooms, soaked and steamed until soft
- 8 dried oysters, soaked for 1 hour
- 20g dried scallops, soaked for 40-45 minutes
- 400g spareribs, chopped into 4cm lengths
- 150g sea cucumber
- 5 slices ginger
- 4 cloves garlic
- 250ml fresh chicken stock
- Marinade (A)
- 1 tbsp light soy sauce
- 1/4 tsp pepper
- 1 tbsp cornflour
- Seasoning (B)
- 1 tbsp Shao Xing wine
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp thick soy sauce
- 1/2 tsp sugar
- Salt and pepper to taste
- Thickening
- 2 tbsp potato starch mixed with 1 tbsp water
- Garnishing
- Some baby bok choy
Instructions
- Blanch sea cucumber in boiling water with a slice of ginger and a clove of garlic for 6-8 minutes. Remove and drain well.
- Fry sea cucumber in a hot wok and sprinkle in 1 teaspoon Shao Xing wine and 2 slices ginger. Dish out and put aside.
- Season spareribs with marinade (A) for at least 10-15 minutes then deep-fry in hot oil until lightly golden. Dish out and drain from oil.
- Cook dried oysters with 200ml water and 1 teaspoon Shao Xing wine with a clove of garlic and a slice of ginger for 20 minutes. Remove oysters and leave the stock aside for use later.
- Heat sesame oil in a pot and sauté remaining garlic and ginger until fragrant.
- Add prefried spareribs, shiitake mushrooms, dried scallops and seasoning ingredients.
- Pour in chicken and oyster stock and bring to the boil. Reduce the heat and simmer for 35-40 minutes. Halfway through, add sea cucumber and oysters. Cook until meat and sea cucumber are tender. Add thickening to the gravy.
- Blanch baby bok choy in a pot of chicken stock. Remove and serve with the main dish.
