Chinese abalone sea cucumber mushroom stew 鮑魚花膠海參江瑤柱煲

Name: Chinese abalone sea cucumber mushroom stew 鮑魚花膠海參江瑤柱煲
Total time: 3600 s
Cuisine: British
Ingredients: 1 canned abalone; Fish Maw 花膠; Sea Cucumber 海參; Chinese Mushrooms; Dried Scallop 江瑤柱; Broccolli (or any veg); sliced ginger; Oyster sauce; dark soya sauce

LazyCook_HK @LazyCook_HK

Hong Kong

Mostly serve during special occasions or festivals. Quick and easy with Canned abalone 😁 Sea cucumber and fish maw gives collagen thats why chinese ladies loves this dish alot!

LazyCook_HK @LazyCook_HK

Hong Kong

Mostly serve during special occasions or festivals. Quick and easy with Canned abalone 😁 Sea cucumber and fish maw gives collagen thats why chinese ladies loves this dish alot!

Saved

Ingredients

1 hour

1canned abalone
Fish Maw 花膠
Sea Cucumber 海參
Chinese Mushrooms
Dried Scallop 江瑤柱
Broccolli (or any veg)
sliced ginger
Oyster sauce
dark soya sauce

Saved

Steps

1 hour

1

You can mix and match with the ingredients. Key is the abalone so can just add mushrooms and scallop if u dont have the sea cucumber and fish maw. We add them since chinese thinks its more classy 😂
2

First quick rinse for all ingredients. Mushroom and scallop soak in a bowl of water, remove mushroom stem. Save the water for later use. As for the fish maw soak for 30mins until slightly soften. Rinse out the seacucumber and cut them in chunks.
3

Now get a pot of water add in 2 slices of ginger. Put it to a boil, then throw in the fish maw for 1 min and take it out and rinse in cold water. Do the same with the sea cucumber in the same pot of ginger water. Drain them well.
4

Open the can of abalone, these are cooked already and it taste great also on its own. Usually these cost around 400hkd a can. Ready all ingredients.
5

Little oil med heat and fry the ginger slightly golden brown. Then throw in the bowl of mushrooms and scallop together with the water. Boil for a min or two then throw in the fish maw and sea cucumber. Add 2 spoonful of oyster sauce and mix. Now throw in the sbalone with sauce then add in hot water until ingredients half covered. Add a spoon of dark soya sauce to get a brownish coloured stew. Change to low heat lids slightly opened and simmer it for 30mins to an hour.
6

Cook until the sauce sightly thickens then give it a taste. Leave it aside for a few hours best is over night in fridge so the fish maw and sea cucumber can be more tasty.
7

Reheat the stew and added boiled some vegs any kind and combine them. DONE!