Ingredients
The following ingredients have 2 Servings
- 300 gr soaked sea cucumber (cut into bite-size)
- 1 Tbsp cooking oil
- 6 large shitake mushroom (soaked in warm water)
- 1/2 cup hot water
- 1 Tbsp goji berries (soak in warm water until plump)
- 100 gr boneless skinless chicken thigh (cut into thin strips)
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 3 cloves garlic (finely minced)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp Shaoxing wine
- 1/2 tsp ground white pepper
- 1 tsp sugar
- 1 tsp cornstarch
- 2 tsp water
- 1 stalk green onion (finely chopped)
- Few sprigs of fresh cilantro leaves
Instruction
- Place the chicken meat and marinade ingredients in a bowl and marinate for 30 minutes. Soak shiitake mushrooms in warm water until soft and then. Mix the seasonings ingredients in a bowl and set aside. Mix cornstarch and water in another bowl to thicken the sauce later
- Preheat a wok/skillet over high heat. Add cooking oil and lower the heat to medium. Add garlic and saute until fragrant for about 10 seconds
- Add the chicken and continue to saute until the meat turns opaque. Add mushrooms and stir fry for a minute. Add seasonings and stir to mix. Carefully pour in hot water. Add sea cucumber pieces, stir to mi again. Cover with a lid and lower the heat to let it simmer for about 10-15 minutes to let the sea cucumber absorb the taste and seasonings
- Uncover the lid, add goji berries. Have a taste and adjust by adding more soy sauce and/or sugar as needed. Give the cornstarch solution a stir and then pour into the stir fry and continue to stir until the sauce thickens. Garnish with chopped green onions and cilantro leaves. Serve as part of multi-course meal
