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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak 12 dried shiitake mushrooms in water in advance for 2 hours, wash and set aside.
Watch out
Mushrooms must be fully soaked until soft, otherwise they will not absorb broth and will remain tough and chewy.
Wash hands and cutting board thoroughly after handling raw chicken to prevent cross-contamination.
Pat dry 450g chicken pieces with kitchen paper towels, mix with 0.5 tbsp oyster sauce, 1 tbsp soy sauce, 0.125 tsp pepper, 0.5 tsp sugar, and 2 tsp corn starch, coat with a little cooking oil, and marinate for 10 minutes. Meanwhile, cut 2 sea cucumbers into thick pieces; slice 10 pieces ginger; cut 2 scallions into sections separating whites and greens; quarter 2 shallots; slightly smash 5 cloves garlic.
Watch out
Chicken pieces must be thoroughly patted dry, otherwise marinades won't cling and oil will splatter during searing.
Hot oil may splatter when adding ingredients; slide chicken pieces in along the pan edge to avoid burns.
Heat pan with 1 tbsp cooking oil, sauté half of the ginger slices and 1 shallot until slightly golden; add marinated chicken pieces skin-side down without moving, sear until one side is golden brown, flip and sear the other side until golden (chicken is about 50-60% cooked inside), then remove and set aside.
local_fire_departmentMedium heatWatch out
Do not flip chicken pieces prematurely
sear until golden brown and set, otherwise skin will tear and fail to form a crispy crust
Using remaining chicken and scallion oil in the pan, stir-fry 2 sea cucumbers, splash 1 tbsp rice wine along the rim to remove fishy odor; pour in 1 cup chicken stock, 1 tsp abalone sauce, 1 tsp oyster sauce, 1 tsp soy sauce, bring to a simmer on low heat; add 12 shiitake mushrooms and simmer together for about 10 minutes until broth is absorbed and reduced.
local_fire_departmentLow heatWatch out
Pour rice wine along the hot pan edge for instant vaporization to remove fishy odors
simmer sea cucumber on low heat, otherwise it will melt and shrink
Use heat-resistant gloves or pads when moving a hot claypot; never touch the exterior bare-handed to prevent severe burns.
Heat another claypot, add 1 tbsp cooking oil, sauté remaining ginger, garlic, shallots, and scallion whites until slightly golden; layer the simmed sea cucumbers and mushrooms, place seared chicken on top; splash 1 tbsp huadiao wine and 0.5 cup mushroom soaking water along the rim, cover and simmer on medium heat for 5 to 6 minutes.
local_fire_departmentMedium heatWatch out
Claypot must be heated thoroughly with a little oil first, otherwise aromatics at the bottom will burn and stick.
Steam from opening the claypot lid is extremely hot; tilt the lid away from you to prevent steam burns on face and hands.
Mix 0.5 tbsp corn starch, 0.25 tsp dark soy sauce, a little water, and 1 tsp salt in a bowl to make cornstarch slurry. Open claypot lid, pour in the slurry, stir well until sauce thickens and glossy coats all ingredients, and chicken is just cooked through.
local_fire_departmentMedium heatWatch out
Stir gently when thickening the sauce, otherwise excessive mixing will break and damage the soft sea cucumbers and mushrooms.
Finally, top with scallion greens (or cilantro as a substitute), cover briefly to steam, and serve.
local_fire_departmentLow heatWatch out
Scallion greens only need residual heat and a brief steam
do not overcook, otherwise they will turn yellow and lose their vibrant color and fresh aroma
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