Braised Sea Cucumber with Chicken and Mushroom Recipe
Savor the harmonious blend of tender mushrooms, fragrant ginger, and vibrant broccoli in this luxurious yet approachable dish. Perfect for special occasions or an impressive dinner, this recipe is a celebration of rich flavors and satisfying textures.
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Servings: 4
Calories: 250kcal
Ingredients
- 1/2 package of bean curd skin thawed if frozen, laid flat on a plate lined with paper towels to absorb moisture
- 10 fresh shiitake mushrooms cleaned and stems removed
- 4 thin slices of ginger
- 1 broccoli florets only, rinsed and cut
- Pinch of salt
- Pinch of sugar
- 1/2 tbsp cooking oil
- Enough cooking oil for pan frying
- 2 tbsps corn starch dissolved in 2 tbsps water for thickening
Seasonings (combine in a bowl)
- 1 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 cup chicken stock
- 1 cup water
Instructions
- Warm 1/2 tablespoon of cooking oil in a skillet over medium heat. Once hot, add the ginger slices and stir-fry until they release their aromatic fragrance.
- Introduce the shiitake mushrooms to the skillet, followed by the mixed seasonings. Increase the heat to bring the mixture to a boil, then reduce it to low. Cover the skillet and let the ingredients simmer gently for at least one hour to deepen the flavors.
- Prepare the broccoli about 15–20 minutes before serving. Arrange the florets in a single layer in a steamer, sprinkle with a pinch of salt and sugar, and steam for 2–3 minutes, depending on your preferred texture. Remove the steamed broccoli and set aside.
- Heat a separate pan with enough oil for frying over high heat. Pat the bean curd skin dry with paper towels to ensure they fry evenly. Reduce the heat to medium-high once the oil is hot. Pan-fry the bean curd skin in batches until each side is golden brown and crispy, which should take no more than 1–2 minutes per side. Transfer the fried bean curd skin to a cooling rack to drain and cool. Once cool enough to handle, cut each piece into halves if desired and set them aside.
- Return to the skillet with the mushrooms and thicken the gravy by gradually adding the corn starch slurry, stirring gently until you achieve the desired consistency.
- Arrange the steamed broccoli florets in a circle on a serving plate for a visually appealing presentation.
- Add the fried bean curd skin to the skillet with the mushrooms, tossing gently to coat them lightly in the rich gravy.
- Remove the skillet from the heat. Arrange the mushrooms and bean curd skin on the plate with the broccoli. Serve immediately while hot for a flavorful and satisfying dish.
Nutrition
Calories: 250kcal
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