Braised Chicken With Sea Cucumber

Braised Chicken With Sea Cucumber 1.jpg

Brasied Chicken.jpg

Ingredients
4 pieces chicken thigh – remove skin and bones
5 chicken wings
(season chicken meat with a bit of salt and corn flour)
600 g sea cucumber – rinsed, sliced and drained
1/2 carrot – cut into big chunks
4 cloves garlic
2 stalk spring onions – cut into 2 inch in  lengthwise
2 pieces fried tau kee (optional)
8 pieces small dried shitake mushroom – soaked in water till soft
8 slices young ginger
1 tbsp Hua Tio Jiu

1 tbsp corn flour  (mixed with 3 tbsp water)

Sauce Ingredients
500 – 600 ml chicken stock
11/2 tbsp light soy sauce
2 tbsp dark soy sauce
3 small rock sugar
1/2 tsp white pepper
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp kicap manis
1 tbsp Hua Tio Jiu

Method
1) Heat a small saucepan without oil and add in sea cucumber and 4 slices of ginger. Stir fry till most of the water has evaporated (about 3-5 minutes) . Add in 1 tbsp Hua tio jiu and toss briefly. Dish out the sea cucumber and discard the ginger. Set aside.
2) Heat a claypot with 3 tbsp sesame oil till hot, add in ginger, garlic and white part of spring onions, saute till aromatic , add in mushroom and stir fry for 2 minutes.
3) Add in chicken and stir fry for a further 2 minutes. Add in carrots, tau kee and sauce ingredients. Bring to a boil, cover, and simmer over low heat for about 15 minutes. Add in sea cucumber and braised for 10 minutes or until meat is tender.
4) Taste accordingly and adjust to your preference. Thicken with corn starch and stir to mix evenly. Add in spring onion and serve hot.

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