Ingredients
2 medium sea cucumber, rinsed and sliced5 sliced ginger
6 dried mushrooms (soaked and halves)
1/2 chicken, cut into bite sized pieces
3 shallots - bruised
4 cloves garlic- bruised
2 tbsp hua tiao chew
2 tbsp oil
2 tsp cornflour mixed 1 with tbsp water (for thickening)
2 sprigs spring onions, cut into 2cm and soaked in cold water
Seasoning ingredients:
1 tsp dark soya sauce
1 tsp salt, 1/2 tsp pepper, 1/2 tsp chicken powder
1 tsp cornflour
(marinate the chicken with the seasoning ingredients and set aside)
Sauce ingredients (combined)
1 pkt knorr chicken stock
11/2 tbsp light soya sauce
11/2 tbsp dark soya sauce
11/2 tbsp abalone sauce and 1 tbsp oyster sauce
salt and sugar to taste
1/2 tsp pepper
1 tsp sesame oil
Method
1) Heat a wok with oil and lightly brown ginger slice, onions and garlics. Add the mushrooms and stir fry for 1-2 mins. Put in the chicken and stir fry 3-5 mins, add in the chicken stock and combined sauce. Bring to a boil and transfer to a heated claypot. Add in the sea cucumber and simmer for about 30 mins until meat is tender.
2) Thicken with cornflour mixture and sprinkle the spring onions.
