SEA CUCUMBER, FISH MAW, SCALLOPS AND FATT CHOY IN GRAVY
By Chan Mei Yan, Founder of Gu Ma Jia
Serves 4-6
INGREDIENTS
30g fish maw, soaked for 30min until soft
40g frozen sea cucumber, thawed
2 tbsp vegetable oil
1 tbsp minced garlic
500g chicken stock
1 tbsp oyster sauce
30g scallops
3 dried Chinese mushrooms, soaked for 30min until soft, then sliced
1 carrot, sliced
1 stalk spring onion, sliced
3 slices ginger
1 tbsp dark soya sauce
1 tsp potato starch
30g black moss, soaked for 15min until soft
A dash of Chinese cooking wine (hua diao jiu)
DIRECTIONS
1 Bring a pot of water to the boil. Simmer the fish maw and sea cucumber over medium heat for 10min, drain and set aside.
2 Heat the oil in a pan, and fry the minced garlic until fragrant. Add the chicken stock and oyster sauce, and let it simmer for 3min over medium heat.
3 Add the scallops, mushrooms, carrots, spring onion and ginger and cook for 5min. Stir in the dark soya sauce and potato starch to thicken the gravy.
4 Add the black moss and Chinese cooking wine, and mix well. Remove from heat, pour into a bowl and serve.
This article was originally published in Simply Her February 2015.