Braised Sea Cucumber with Mushrooms

Ingredients

• 1 kg / 2.2 lb sea cucumber ((we get it pre-cleaned from Chinese specialty dried good stores))
• 80 g / 0.18 lb dehydrated shiitake mushrooms
• 750 mL / 3 US cup water ((used to soak the mushrooms. Keep this water for braising))
• 350 g / 0.77 lb Chinese cabbage
• 30 g / 0.66 lb black moss ((rehydrated; we get it from Asian supermarkets))
• 4 cloves garlic ((lightly crushed))
• 4 tbsp cooking oil
• 6 tbsp oyster sauce ((or to taste))
• 1 tbsp Shaoxing rice wine
• 1 tbsp sugar ((or to taste))
• 1 tbsp chicken bouillon powder

Instructions

1. 1

   Soak then Chinese cabbage in cool salted water, then rinse and repeat 3 times until the impurities have been washed away. Let it dry while you use a small knife to gently scrape the sea cucumber under running cold tap water.

2. 2

   Cut the cabbage into 4cm (1.6") segments along its height.

3. 3

   Do the same with the sea cucumbers.

4. 4

   Lay the cabbage on the bottom of a large pot and add 2 US cup (470mL) mushroom water in. Let it simmer on a low-medium heat for 10 minutes.

5. 5

   Turn the heat up to high, then add the shiitake mushrooms, sea cucumbers and remaining mushroom water into the pot.

6. 6

   Season with the sugar, chicken bouillon powder and oyster sauce. Stir well and bring to a boil, then lower to a simmer.

7. 7

   Meanwhile, heat up the oil on high and cook the garlic cloves for 20 seconds or until lightly brown.

8. 8

   Pour the cooked garlic, oil and Shaoxing rice wine into the pot and stir to combine.

9. 9

   Lay the black moss on top and cook on a low-medium heat for another 30 minutes or until everything is soft.

10. 10

    Serve immediately as is with rice!