The original recipe called for sea cucumber, which I did not have. I was also lazy to cook another vegetable and protein dish so I added both into the stew.
Ingredients:
- Prepped fish maw
- Chicken parts (to be marinated the night before)
- Dried mushrooms (to be soaked in water the night before)
- Dried scallops
- Ginger
- Garlic
- Baby Napa cabbage
- Abalone sauce
- Rock sugar
- Cornstarch solution
Cooking method:
- Marinate chicken parts the night before with soy sauce, dark sauce, cooking wine, oyster sauce or abalone sauce, sugar and corn starch.
- Stir fry chicken parts till brown and remove from wok.
- Add some oil into wok again and then add in rock sugar. Stir till it dissolves.
- Sauté garlic and ginger. When it is nice and aromatic, add in mushrooms and fish maw. Stir fry until mushrooms and fish maw look softer and add in cabbage.
- Add in leftover water from mushrooms and turn up the heat. Add in dried scallops at this point. Let it boil for 5 minutes.
- Prepare cornstarch solution.
- Add chicken parts back to wok. Add abalone sauce and continue boiling at low heat for 5-10 minutes to thoroughly cook chicken.
- Add in cornstarch solution and stir for another minute or two, until liquid becomes a gravy and it is ready to be served.
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