Ingredients

The following ingredients have 4 Servings
  • 3 dried or ready-prepared sea cucumbers
  • 24 dried Chinese mushrooms
  • 4 tablespoons oil
  • 1 skinless chicken breast fillet, cut into 2 cm (¾ inch) cubes
  • 1 egg white
  • 3-4 tablespoons cornflour (cornstarch)
  • 1 tablespoon light soy sauce
  • 3 tablespoons oyster sauce
  • 3 teaspoons sugar
  • 2 spring onions (scallions), cut into 2 cm (¾ inch) lengths

Instruction

  • <p><strong>1.</strong> To prepare the dried sea cucumbers, allow up to 4 days for them to rehydrate. On the first day, soak the cucumbers in water overnight. Drain and cook in a saucepan of simmering water for 1 hour, then drain again. Re-soak overnight and repeat the cooking and soaking process at least three times to allow the sea cucumbers to soften. Once softened, cut the sea cucumbers in half lengthways, scrape out and discard the insides and cut into chunks. If you are using ready-prepared sea cucumbers, they only need to be rinsed, drained and have the insides discarded before cutting into chunks.</p> <p><strong>2.</strong> Place the dried mushrooms in a saucepan and add 500 ml (2 cups) water and half the oil. Cover, bring to the boil, then reduce the heat and simmer for 1 hour. Drain the mushrooms, reserving 250 ml (1 cup) of the liquid. Remove and discard the stems.</p> <p><strong>3.</strong> Combine the chicken with the egg white and 1 tablespoon of the cornflour until it is completely coated. Heat a wok over high heat, add the remaining oil and heat until very hot. Stir-fry the chicken pieces in batches for 3 minutes, or until browned. Return all the chicken to the wok and add the sea cucumber, mushrooms, reserved liquid, soy sauce, oyster sauce, sugar and spring onion. Stir to combine, then cook for 2 minutes.</p> <p><strong>4.</strong> Combine the remaining cornflour with enough water to make a paste, add to the sauce and simmer until thickened.</p>