Braised Sea Cucumber and Mushroom

Contributed by: Ang Ming Jun

Home All Recipes Search By

It is a recipe passed down from my grandfather who was a head chef at Spring Court in the 1970s. This dish is a must-have during our Lunar New Year reunion dinner, a yearly affair for the family. Today, we simplify the recipe and use ready chicken broth instead.

Portion: 10 pax
Prep Time: 2 hrs
Cook Time: 2 hrs 30 mins
Total Time: 4 hrs 30 mins

Ingredients

• 2L chicken broth (tetra pack)

• 200g (20 – 40 pcs) dried shitake mushrooms (soaked in hot water for at least 2 hours)

• 30g (10 pcs) dried scallops

• 30g (10 pcs) dried oysters

• 150g dried fish maw (soaked in hot water until soft, rinse it)

• 250g sea cucumber (soaked)

• 3g dried Fa Cai (soaked)

• 300g prawns/shrimps

• 2 tbsp sugar

• 4 tbsp cooking oil

• 5 tbsp oyster sauce

• 2 tbsp dark soy sauce

• Cornstarch slurry (optional)


Method

1. In a medium pot, add in chicken broth, sugar, cooking oil, oyster sauce, dark soy sauce and bring to boil.

2. Add in mushrooms, dried scallops, dried oysters.

3. Simmer at low heat for 2 hrs (add water when necessary).

4. Add fish maw and simmer for 10 mins.

5. Add sea cucumber and simmer for 15 mins.

6. Add prawns and Fa Cai simmer for 5 mins.

7. Add cornstarch slurry to thicken the sauce. Optional if you prefer a soup-like base.


Helpful Tips

Recipes by Category and Ingredients

Dessert Meat Seafood Snack Soup Staple Vegetable
Long Bean Clam Lotus Paste Pineapple Cream Cheese Mushroom Jackfruit Duck Hairy Gourd Dragonfruit Egg Eggplant Stinky Bean Lady's Finger Sea Cucumber Bread Avocado Ham Prawn Carrot Beef Chicken Lamb Mutton Pork Crab Fish Squid Cabbage Mani Vegetable Potato Yam Milk Noodles Rice