Chinese New Year is just less than a month and here is another dish for the occasion. Sea cucumber is a nourishing sea creature and found mostly in Pulau Langkawi in Malaysia. In this dish, I bought the ready soaked and cleaned sea cucumber in the wet market.
Ingredients:
400 gm sea cucumber, rinsed , sliced and drained
300 gm chicken breast, sliced thickly
8 dried shitake mushrooms, soaked to soften and cleaned
1 small carrot, sliced
50 gm sweet peas
5 gm ‘fatt choy’, soaked to soften , drained
1 tablespoon chopped ginger and garlic
2 tablespoon oil
Sauce:
1 tablespoon light soy sauce
1 teaspoon thick soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
salt, sugar and pepper to taste
300 ml water
1 teaspoon cornflour with little water to mix
Method:
Blanch sea cucumber in boiling water and drain. Put aside. Then in a heated wok, add 2 tablespoon oil, saute ginger and garlic till fragrant. Stir-fry mushrooms for a minute. Mix in sauce ingredients and cover wok. Bring to boil, reduce heat and simmer for about 20 minutes. Then add chicken, sea cucumber and carrot and simmer for 15 mins. Add sweet peas and ‘fatt choy’. Simmer for 3 minutes. Mix in the cornflour mixture and heat through. Scoop out and serve while is hot.
