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Braised Sea Cucumber and Chicken with Oyster Sauce

Indulge in the rich and comforting flavors of Braised Sea Cucumber and Chicken with Oyster Sauce, a dish that embodies the essence of homestyle Chinese cooking. This recipe is a celebration of textures and tastes, featuring tender chicken and succulent sea cucumber braised to perfection in a savory oyster sauce. Infused with the aromatic warmth of ginger and the earthy umami of shiitake mushrooms, each bite is a testament to the depth and complexity of traditional Asian cuisine. Whether served as a festive centerpiece or a nourishing family meal, this dish is sure to captivate your senses and become a cherished addition to your culinary repertoire

Braised Sea Cucumber and Chicken with Oyster Sauce


Ingredients :

  • 400 g sea cucumber
  • 600 g chicken (chopped into pieces)
  • 2 pairs chicken feet
  • 8 dried shiitake mushrooms
  • 5 thin ginger slices

Seasoning (A) :

  • 1 tbsp Angel Brand Light Soy Sauce
  • 1 tbsp Angel Brand Oyster Sauce
  • 3/4 tsp sugar
  • 3/4 tsp salt
  • 1/4 tsp pepper

Seasoning (B) :

  • 2 tbsp Angel Brand Light Soy Sauce
  • 2 tbsp Angel Brand Oyster Sauce
  • 1 tbsp sugar
  • 1 tbsp chicken stock granules
  • 1 tbsp corn flour
  • 1 tbsp sesame oil
  • 1/4 tsp pepper
  • 2 cups water



  • Soak the sea cucumbers and mushrooms until they turn soft.
  • Clean the sea cucumbers and cut them into thick slanting slices.
  • Marinate the chopped chicken with Seasoning (A) for 1 to 2 hours.
  • Heat oil in a wok. Then, fry the chicken feet until they turn golden brown. Remove them from wok and soak in cold water for 20 to 25 minutes. Drain well and set aside.
  • Heat oil in a claypot and stir-fry ginger slices until fragrant. Add marinated chicken, soaked chicken feet, mushrooms and sea cucumbers. Stir-fry for 4 to 5 minutes.
  • Mix well Seasoning (B). Then, pour into claypot and bring to a boil. Simmer for 40 to 45 minutes or until the chicken turns tender.
  • Serve in the claypot or in a serving dish.


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