Braised Sea Cucumber and Chicken with Oyster Sauce

Indulge in the rich and comforting flavors of Braised Sea Cucumber and Chicken with Oyster Sauce, a dish that embodies the essence of homestyle Chinese cooking. This recipe is a celebration of textures and tastes, featuring tender chicken and succulent sea cucumber braised to perfection in a savory oyster sauce. Infused with the aromatic warmth of ginger and the earthy umami of shiitake mushrooms, each bite is a testament to the depth and complexity of traditional Asian cuisine. Whether served as a festive centerpiece or a nourishing family meal, this dish is sure to captivate your senses and become a cherished addition to your culinary repertoire

Braised Sea Cucumber and Chicken with Oyster Sauce

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Ingredients

Ingredients :

400 g sea cucumber
600 g chicken (chopped into pieces)
2 pairs chicken feet
8 dried shiitake mushrooms
5 thin ginger slices

Seasoning (A) :

1 tbsp Angel Brand Light Soy Sauce
1 tbsp Angel Brand Oyster Sauce
3/4 tsp sugar
3/4 tsp salt
1/4 tsp pepper

Seasoning (B) :

2 tbsp Angel Brand Light Soy Sauce
2 tbsp Angel Brand Oyster Sauce
1 tbsp sugar
1 tbsp chicken stock granules
1 tbsp corn flour
1 tbsp sesame oil
1/4 tsp pepper
2 cups water

Instructions

Soak the sea cucumbers and mushrooms until they turn soft.
Clean the sea cucumbers and cut them into thick slanting slices.
Marinate the chopped chicken with Seasoning (A) for 1 to 2 hours.
Heat oil in a wok. Then, fry the chicken feet until they turn golden brown. Remove them from wok and soak in cold water for 20 to 25 minutes. Drain well and set aside.
Heat oil in a claypot and stir-fry ginger slices until fragrant. Add marinated chicken, soaked chicken feet, mushrooms and sea cucumbers. Stir-fry for 4 to 5 minutes.
Mix well Seasoning (B). Then, pour into claypot and bring to a boil. Simmer for 40 to 45 minutes or until the chicken turns tender.
Serve in the claypot or in a serving dish.