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.
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
- Heat vegetable oil in a wok over medium heat. Add ginger and garlic, and stir-fry until fragrant.
- Add sea cucumber and mushrooms to the wok. Stir-fry for 2 minutes.
- Pour in oyster sauce, soy sauce, and sugar. Stir to coat the sea cucumber and mushrooms evenly.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
- 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