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 ratings)

Difficulty easy

Preparation time 5 min

Total time 1h 45 min

Serving size 6 portions

Ingredients

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

Nutrition: per 1 portion
Calories: 686 kJ / 164 kcal
Protein: 18 g
Carbohydrates: 8 g
Fat: 7 g
Saturated Fat: 1 g
Fibre: 1 g
Sodium: 1527 mg