Braised Oyster with Sea Moss (Fat-Choi-Hoo-See)

Courtesy of : Christine Cushing

Yield :

Recipe Courtesy Christopher Christie, Executive Chef, Langham Hotel, Hong Kong. The significance of this dish is in wishing the coming year will bring money to all involved in business transactions as well as wishing one success within their business. It is considered a general good luck greeting among business associates at New Year’s.

Ingredients

300 grams Chinese and iceberg lettuce leaves (11 ounces)
8 jumbo oysters
2 tablespoons vegetable oil (30 ml)
8 black mushrooms, soaked in water
20 grams sea moss, soaked in water (0.7 ounces)
100 millilitres chicken stock (1/3 cup +2 tbsp)
2 tablespoons oyster sauce (30 ml)
1 teaspoon sesame oil (5 ml)
Salt, to taste
1 teaspoon sugar (5 ml)
1 teaspoon cornstarch (5 ml)
1 tablespoon water (15 ml)

Directions

Blanch lettuce quickly in seasoned water, remove and line a serving dish with the leaves.
Poach oysters in the same water until 50% cooked. Remove.
Heat Chinese wok and quickly sauté oysters with vegetable oil. Add the black mushrooms, sea moss, chicken stock and oyster sauce. Cook for a few minutes until the mushrooms are soft.
Season the sauce with sesame oil, salt and sugar. Mix cornstarch with water. Add enough of the cornstarch mixture to slightly thicken the sauce.
Place oysters, black mushrooms and sea moss on top of lettuce.

Please note : This advertisement will not print.