Ingredients:
- 300 gm sea cucumber (pre-soaked and sliced thickly)
- 10 dried mushroom (soaked overnight)
- 2 pieces of scallops (pre-soaked)
- 5 slices of ginger
- 3 gm fatt choy (pre-soaked, snipped a few times to break up the clump)
- 2 stalks of spring onion)
- 1 ltr of chicken stock
- 1 tbsp potato flour mixed with 1 tbsp of water
- 2 tbsp of oyster sauce
- 1 tbsp of light soy sauce
- 1 tsp of sesame oil
- 1 tsp of sugar
- Dash of pepper
- 1 tbsp shaoxing wine
Preparation:
- Heat oil and fry ginger until fragrant.
- Add in mushroom and stir well.
- Add in dried scallops and sea cucumber. Fry for a minute or two.
- Mix in seasoning.
- Pour in chicken stock and let it boil.
- Reduce heat and let simmer for 45 minutes until sea cucumber is slightly softened.
- Add in fatt choy and spring onion.
- Simmer for another 3 to 4 minutes and thicken with potato starch.
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