Gon Hou Siu Kau (braised Sea Cucumber With Mushroom)

Gon Hou Siu Kau, or Braised Sea Cucumber with Mushroom, is a classic dish in Chiuchow Cuisine that is known for its unique texture and savory flavors. This dish is often served during special occasions and festive gatherings.

Gon Hou Siu Kau (braised Sea Cucumber With Mushroom)

Ingredients

  • 1 large sea cucumber, rehydrated and sliced
  • 10 dried shiitake mushrooms, rehydrated and halved
  • 1 tablespoon vegetable oil
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 cup chicken broth
  • 1 green onion, chopped (for garnish)

Instructions

  1. Heat vegetable oil in a wok over medium heat. Add ginger and garlic, and stir-fry until fragrant.
  2. Add sea cucumber and mushrooms to the wok. Stir-fry for 2 minutes.
  3. Pour in oyster sauce, soy sauce, and sugar. Stir to coat the sea cucumber and mushrooms evenly.
  4. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
  5. Transfer the braised sea cucumber and mushrooms to a serving dish. Garnish with chopped green onions.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
15g
Protein
20g
Fat
10g

Supplies

Wok Cutting board Knife Measuring spoons Measuring cup

Tools

Stovetop

Serving suggestions

Serve the Gon Hou Siu Kau hot with steamed rice or as part of a multi-course Chiuchow meal.

Tips & tricks

Soaking the sea cucumber and mushrooms in water overnight will help rehydrate them and reduce cooking time.

Cost

$20