Flavourful Braised Sea Cucumber with Mushroom 炖海参与香菇 by Jessica Lie

6 sea cucumbers, cut into 2-3 sections
2 chicken thighs, cut into pieces
6 dried mushrooms, soaked and remove stems
1 dried squid, soaked and cut
5 dried scallops, soaked overnight
5 slices of ginger
8 cloves of garlic, smashed
3/4 cup homemade chicken stock
Coriander for garnishing

Chicken Seasoning
1 tbsp light soya sauce
1/2 tsp salt
1/2 tsp sugar
1 tsp hua tiao wine
1/4 tsp sesame oil
1/2 tsp corn starch
Dash of pepper

Seasoning (to taste)
2 tbsp oyster sauce
1 tsp salt
1 tsp sugar
2 tbsp hua tiao wine
1/4 tsp Sesame oil
Dash of pepper


1. Marinate chicken thigh with all the seasoning for 2 hours.

2. Heat 1 tbsp of oil in a pot/wok, fry ginger and garlic till fragrant. Add chicken thigh and cook for 5 minutes, stir occasionally.

3. Add dried squid and mushrooms, cook till fragrant.

4. Stir the sea cucumber in and drizzle some hua tiao wine at the side of the pot/wok.

5. Pour chicken stock, bring it to boil and simmer for 30 minutes or until the sea cucumber are soft.

6. Season it with all the seasoning. Lastly, add dried scallops, continue to cook for another 10 minutes. Garnish with some coriander and serve hot.

Watch this video recipe on Singapore Home Cooks Youtube channel.