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Tuesday, June 14, 2011

Stewed Seacucumber with Chicken and Mushrooms

                                                                     Frozen Seacucumber

This post has been sitting in my draft box for so long.  I have forgotten to take a photo of the original dish and hence have to use this  plate of braised chicken mushroom as the preparation is the same.  The only ingredient missing in this plate is the seacucumber.  If you are not using seacucumber, just omit the part for preparation of the seacucumber.  I made the mistake of heating up the dish too many times that most of my seacucumber have disintegrated into the sauce leaving behind a few pieces only.

Finally I am forced to cook this frozen sea cucumber  that has been in the freezer for months.  TNB is replacing some electrical wires in our street, hence there was no electricity supply from 10am to 7pm on that day.  So I have to get rid of some food from the freezer just in case.    I even took some frozen stuff to put in the office fridge.
Not knowing how to go about it, I asked my good friend Josephine who is an excellent cook for advice.  The result came out well and I am pleased.   I used about 30 mushrooms as some of the cooked ones can be taken out and stored in the fridge separately to be used for other dishes.  Can be kept for a week or so in the fridge or longer in the freezer.    I should have taken some photos during the preparation but totally forgotten about it as I had to rush out for my morning line dance routine.
Claypot Sea cucumber with Mushrooms and Chicken
Sea cucumber  - (Blanched in a pot of water with some spring onions and ginger for about 10 mins.)
1/2 chicken  -     (Cut into small pieces and marinate with a tsp of sesame oil, salt, pepper, oyster sauce and cornflour for an hour)
Dried Chinese Mushrooms -  (Soak them in water until soft.   Cut away the stems and discard.  Wash the mushrooms and squeeze out the water.
[ Mix  and rub the mushrooms with  some  tapioca flour (cheong fun).  Leave for 10 mins. if you have the time.  Wash again the mushrooms. ] Optional. 
Soak the mushrooms again with a tablespoon or 2 of sugar and set aside for a few hours or  can be done overnight.  Wash them again and squeeze out the water and they are ready for cooking.
5 shallots and 1 whole garlic -  (diced)
1 piece of ginger - 2" long cut into 2 and give them a smash with the knife.
1 tabsp soya sauce
4-5 tabsp oyster sauce
sugar to taste (2 tsp)
1)   Heat 4 tabsp. of oil into the claypot and put in the 
      garlic and onions.  Saute until fragrant.  Put in 
      ginger.   Add in the mushrooms and  fry for a while.
      Add in the soya sauce, oyster sauce and sugar and
      continue to saute them.  Add more than enough
      water to cover the mushrooms. 
      Lower the heat and cook for at least 45 mins. or
      until soft.
      Make sure the water doesn't dry up.
2)   Remove the cover and add in the marinated chicken
      pieces.  Stir well and cook for 10 minutes.  Taste to 
      check the sauce.
3)   Dish out the cut sea cucumber and add into the pot
      of mushrooms for about 10 mins. and it is ready.
Note:  Do not boil the sea cucumber for too long, other
          wise, they will disintegrate into the sauce. 


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