6 sea cucumber, cut into 2-3 sections
2 chicken thigh, cut into pieces
6 dried mushrooms, soaked and remove stems
1 dried squid, soaked and cut
5 dried scallop, soaked overnight
5 sliced ginger
8 cloves garlic, smashed
3/4 cup chicken stock
Coriander for garnishing
Chicken Seasoning
1 tbsp light soya sauce
1/2 tsp salt
1/2 tsp sugar
1 tsp hua tiao wine
1/4 tsp sesame oil
1/2 tsp corn starch
Dash of pepper
Seasoning (to taste)
2 tbsp oyster sauce
1 tsp salt
1 tsp sugar
2 tbsp hua tiao wine
1/4 tsp Sesame oil
Dash of pepper
Method
1. Marinate chicken thigh with all the seasoning for 2 hours.
2. Heat 1 tbsp of oil in a pot/wok, fry ginger and garlic till fragrant. Add chicken thigh and cook for 5 minutes, stir occasionally.
3. Add dried squid and mushrooms, cook till fragrant.
4. Stir the sea cucumber in and drizzle some hua tiao wine at the side of the pot/wok.
5. Pour chicken stock, bring it to boil and simmer for 30 minutes or until the sea cucumber are soft.
6. Season it with all the seasoning. Lastly, add dried scallops, continue to cook for another 10 minutes. Garnish with some coriander and serve hot.
You may view the recipe video through this link: https://youtu.be/Yn0cwtFvkeM
