Recipe Ingredient
- 8 medium dried oysters, soaked for 10 minutes
- 8 dried shitake mushrooms, soaked to soften
- 200g canned baoling mushrooms, sliced thickly
- 2g black sea moss (fatt choy), soaked to soften and drained
- 200g sea cucumber, rinsed and sliced thickly
- 8 slices ginger
- Hua Tiau wine (optional)
- 150g carrot, cut into desired shapes
- 1 tsp oil
- 1 tsp sesame oil
- 1 tsp chopped garlic
- Thickening
- 2 tsp cornflour, mixed with 2 tbsp water
- Sauce ingredients
- 1 tbsp abalone sauce
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/4 tsp thick soy sauce
- 1/8 tsp salt
- 1/8 tsp pepper
- 3/4 tbsp sugar or to taste
- 1/2 tsp sesame oil
- 350ml fresh chicken stock
Instructions
- Put sea cucumber and three slices of ginger in a saucepan without oil. Fry for 3-5 minutes until most of the water has evaporated.
- Add a sprinkling of Hua Tiau wine and toss briefly for 10 seconds. Remove sea cucumber and leave aside. Discard ginger.
- Put soaked mushrooms and sauce ingredients in a saucepan and boil for 10-15 minutes. Remove mushrooms and put in dried oysters. Cook for another 10 minutes, then remove oysters from the stock. Strain and keep the stock aside.
- Heat wok with oil and sesame oil. Sauté garlic and remaining ginger slices until fragrant. Put in the mushrooms, dried oysters and the stock. Bring to a boil.
- Add carrot, black sea moss and sea cucumber. Bring to a boil and simmer for 10 minutes.
- Add baoling mushrooms and cook for 1-2 minutes. Thicken sauce with cornflour mixture.
- Dish out and serve immediately.
