Braised Sea Cucumber, Mushroom & Chicken Feet
[Recipe Source : by Amy Cheong, Desirable Recipes]
During Chinese New Year, regardless whether that family
is of Cantonese, Hakka, Hokkien, TeoChew,
Hailam descent (there are many more),
they will surely cook this dish but different families have their
own concoctions. Since I am from a Cantonese family,
I am used to eating and cooking this way.
Well, my husband and I love to eat the Chicken Feet but
my son and daughter will say Yuck! Yuck! ....both of them
eat the Sea Cucumber and Mushroom only.
6 pieces of Pre-Fried Chicken Feet.
9 pieces of Dried Mushrooms.
Mushrooms - Wash and soak with water for 2 hours.
Drain, squeeze the water and keep the water for later use.
Few pieces of Sea Cucumber - Cleaned (Left only few pieces in our freezer).
Pour 1250 ml of water into the pot.
Pour all the ingredients (Sea Cucumber, Mushrooms and Chicken Feet)
into the pot and boil with high fire for around 25 minutes.
Once it is boiled after 25 minutes, lower down the fire
to medium and boil further.
After 1 hour, you noticed that the water has been reduced,
lower the fire to slow, pour in 1 tablespoon of oyster sauce,
1/2 tablespoon of salt, 1/2 tablespoon of pepper and
1/2 tablespoon of sugar.
Adjust the taste to your liking.
(Note : If the water reduced tremendously,
by all means, pour more water)
Scoop some of the ingredients to one side.
Get ready 1 tablespoon of corn flour and
mix well with one tablespoon of pipe water (not hot
nor fridge water).
Pour the corn flour mixture into the pot.
Stir until well combined in order to make the grave thicker.
Once well combined, turn off the fire.
Serve in a serving dish.
Enjoy this dish during the Chinese New Year reunion lunch or dinner.
May you and your family have an enjoyable Chinese New Year
and May you and your family be blessed with Good Health, Joy,
Happiness, Longevity and Prosperity.
I am submitting this Braised Sea Cucumber, Mushrooms and Chicken Feet
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