Sea Cucumber and Fish Maw in Spicy, tangy and sweet gravy (Foochow dish)

fish maw n sea cucumber

fish maw

1 packet fish maw (soaked in water, rinsed and squeezed out the water and tear into pieces)
2 big sea cucumber – cut to prefer size (boiled with ginger and shaoxing jiu for 5 minutes – drained and set aside)
1 bowl bamboo shoot – sliced
1/2 bowl minced chicken/pork meat and prawns
1/2 carrot – sliced
2 tbsp crabmeat
3 dried mushrooms – soaked till soft and sliced

Minced finely ingredients
4 cloves garlic
2 red chillies
4 chilli padi
21/2 inch ginger

Sauce Ingredients
3 tbsp white vinegar (add more if want more tangy)
2 tbsp sugar
1 tbsp each – oyster and abalone sauce
3 tbsp each – tomato and Lingham chilli sauce
2 tbsp light soy sauce
1 tsp fish sauce
Salt to taste
300 ml chicken broth

2 eggs – lightly beaten
2 tbsp corn flour (mixed with 3 tbsp water)
1 stalk garlic bulb/white – sliced
Some chopped coriander leaves

1) Heat oil in a wok, saute minced ingredients and mushrooms till fragrant. Add  chicken meat,  fry till opaque, add sauce ingredients, carrots, bamboo shoots and crab meat. Let it simmer until all the ingredients are cooked for 8 minutes. add in the garlic white. Stir to mix evenly.
2) Stir in corn starch and drizzle in the beaten eggs. Serve hot sprinkled with coriander leaves.


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