300g sea cucumber, sliced
2 thin slices old ginger
1 tsp Shao Hsing wine (optional)
3 pairs pre-fried chicken feet, chopped into halves
8 dried mushrooms, soaked
50g dried fish bladder (yi peow), soaked until soft
3g fatt choy, soaked
2cm piece young ginger, sliced and cut into desired shapes
1 tsp chopped garlic
1 tsp oil
1 tsp sesame oil
700ml chicken stock
2 tbsp oyster sauce
1 tbsp light soy sauce
1/8 tsp salt or to taste
¼ tsp pepper
½ tsp sugar or to taste
¼ tsp thick soy sauce
1 tbsp Shao Hsing wine (optional)
2 tbsp sweet potato starch
2 tbsp water
Heat wok and fry sea cucumber with old ginger till fragrant. Splash in a teaspoon Shao Hsing wine, if using. Dish out sea cucumber and discard the ginger.
Heat a clean wok with oil and sesame oil, add seasoning (A) and put in mushrooms and chicken feet. Stir-fry well. Pour in chicken stock and add sea cucumber.
Braise for 10 minutes. Remove sea cucumber from wok and add fish bladder and fatt choy. Continue to simmer for 20 minutes.
Return the sea cucumber to the wok and add thickening to the gravy.