Shiitake Mushroom Abalone Sea Cucumber Stew

Name: Shiitake Mushroom Abalone Sea Cucumber Stew
Prep time: 5 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6 portions
Ingredients: 2 garlic cloves; 40 g shallots; 10 g old ginger; 1 cinnamon stick; 1 star anise; 20 g cooking oil; 600 g whole chicken legs; 8 dried shiitake mushrooms; 500 g water; 3 dried scallops; 6 abalones; 1 tbsp oyster sauce; 2 tbsp light soy sauce; 1 ½ tsp salt; 1 ½ tsp dark soy sauce; 1100 g chicken stock; 200 g dried sea cucumbers; 15 g Chinese rice wine (Shaoxing Hua Tiao); 50 g broccoli florets

5.0 2 évaluations

Préparation 5min

Total 1h 45min

6 portions

Ingrédients

garlic cloves
2
shallots
40 g
old ginger cut in thin slices
10 g
cinnamon stick
1
star anise
1
cooking oil
20 g
whole chicken legs (approx. 2 legs), preferably kampung chicken, cut in pieces (4-5 cm)
600 g
dried shiitake mushrooms soaked to soften, stems removed
8
water
500 g
dried scallops large-sized, soaked to soften
3
abalones small-sized, soaked and cleaned (see tips)
6
oyster sauce
1 tbsp
light soy sauce
2 tbsp
salt
1 ½ tsp
dark soy sauce
1 ½ tsp
chicken stock
1100 g
dried sea cucumbers soaked to soften and cleaned, cut in pieces
200 g
Chinese rice wine (Shaoxing Hua Tiao)
15 g
broccoli florets boiled
50 g