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Braised Sea Cucumber and Abalone (海参焖鲍鱼)

Jul 14,2022 | Chai Huat Hin Online

CHH Braised Sea Cucumber and Abalone


Braised Sea Cucumber & Abalone with Superior Stock

11 Ingredients | Serves 5


Sea cucumber & Abalone

Superior stock (1.5L)

  • 400 g chicken leg, blanched. 400克鸡腿
  • 300 g lean pork meat, blanched. 300克豬瘦肉
  • 1.5 L of water. 水1.5L


  • 1/2 tbsp oyster sauce. ½ 汤匙蚝油
  • 1/2 tsp dark soy sauce. ½ 湯匙老抽
  • 1 tsp sugar. 1茶匙糖
  • 1/4 tsp sesame oil. ¼茶匙芝麻油
  • 1.5 cup of superior broth
  • 2 tbsp of cornstarch. 2 湯匙玉米粉
  • ½ tsp Chinese rice wine. ½茶匙米酒


  • 1 broccoli, chopped into florets and blanched. 1个西兰花


To Make Superior Stock:

  1. Place blanched chicken, lean pork, ham, and water into the slow cooker.
  2. Cook on HIGH for one hour. Then cook on LOW for another 5 hours.
  3. Strain the liquid and discard ingredients, leaving only the broth. 
  4. Leave 1.5 cup of soup for making the sauce.Pour the remaining broth into small containers to freeze.

Braise Sea Cucumber

  1. Add sea cucumber, ginger, and white sections of spring onions into the pot. Pour in enough water to cover sea cucumber. 
  2. Bring to a boil and braise until softens. Alternatively, place it in the slow-cooker/thermal cooker to cook overnight.

Steam Abalone

  1. Steam abalone in the rice cooker or wok for 2 hours.


  1. Add 1.5 cup of superior stock, abalone sauce, abalone pieces, sea cucumber, and seasoning.
  2. Bring to a boil. Then simmer, covered, until broth thicken and both sea cucumber and abalone softens.
  3. Slowly add cornstarch slurry to thicken broth. 
  4. Pour in 1/2 tablespoon of Chinese rice wine


  1. Arrange sea cucumber, abalone, and broccoli on the plate.
  2. Pour sauce over and serve hot. 

All the ingredients used in this recipe, excluding vegetables, can be bought online at our website:  www.chaihuathin.com 

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