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

http://api.foodnetwork.ca/images/dmm/B/R/Braised_Oyster_with_Sea_Moss__Fat-Choi-Hoo-See__003.jpg

Rate this Recipe

3 1 Users

Rate It

Total Votes:1

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

Additional information on this Recipe from Food Network Canada

Courtesy of

Recipes from this Episode

Tools:
Sign in to save recipes
Print
Share:

Recipe summary

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.

Preparation time:
Cooking time:
Yield: 4

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.