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Method:
Clean and cut sea-cucumber into
bite-size pieces, scald in hot water and put aside. Clean and
cut abalone into cubes. Trim kailan, scald in hot water and put
aside. Divide garlic into 4 and set aside. Deep fry garlic
in oil until golden brown, drip dry and put aside. Leave a
little oil in wok. Sauté oyster sauce and light soy sauce.
Give a dash of rice wine, add in 3 ladles of stock, chicken granules,
sugar and sea cucumber. Cover with lid, simmer for 15 minutes.
Add in abalone and simmer for another 10 minutes until gravy is thick.
Add in garlic and sesame oil, thicken gravy with starch and dish out.
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