Wineshark Home Cooking - Sea Cucumber in Distilled Grain Sauce 糟溜海參

Ingredients (for 4):

• Sea cucumber - 300g
• Chicken stock - 125ml
• Dried wood-ear - 2g
• Bamboo shoot - 50g
• Ginger - 10g
• Distilled grain sauce - 4 tbsp
• Shaoxing wine - 1 tbsp
• Sugar - 2 tsp
• Tapioca starch - 2 tbsp
• Oil - 1 tbsp
• Water - 250ml

Procedures:

1. Soak the dried wood-ear in water until they return to original size.

2. Cut the sea cucumber into thick strips.

3. Peel the wood-ear into smaller pieces.

4. Cut the bamboo shoots into slices.

5. Cut the ginger into slices.

6. Blanch the sea cucumber in boiling water briefly, then remove.

7. Blanch the bamboo shoots in boiling water briefly, then remove.

8. Blanch the wood-ear in boiling water until fully cooked, then remove.

9. Boil the chicken stock and then add the sea cucumber in to cook for 10 minutes. Keep both for later use.

10. Heat the wok with oil, then add in the ginger to stir-fry briefly until fragrant.

11. Add in wood-ear, bamboo shoots, distilled grain sauce, Shaoxing wine, sugar, and water and bring to boiling.

12. Add in the sea cucumber and chicken stock. Mix well and cook for another 5 minutes.

13. Gradually pour in the tapioca starch mixed with water to thicken the sauce.

14. Add a tablespoon of cooked oil and mix well.

15. Serve.